Chicken Empada Skillet
Crispy-bottomed Brazilian chicken pie made in one skillet with a buttery, savory filling and a golden pastry crust. No rolling required—just press, fill, and bake.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 1.5 cups all-purpose flour
- ½ cup butter, cold, cubed
- ½ cup green olives, pitted and halved
- 1 whole egg (for filling)
- 1 whole egg (for egg wash)
- ½ cup palm hearts (or canned corn), drained
Instructions
- 1
Mix flour, 0.5 tsp salt, and 0.25 tsp black pepper in a bowl. Cut in cold butter until texture resembles coarse breadcrumbs, ~3 min.
- 2
Add 4 tbsp ice water and stir until dough just holds together. Press into a 10-inch cast iron skillet, covering bottom and sides.
- 3
Mix shredded chicken, olives, palm hearts, 1 egg, and a pinch of salt in a separate bowl. Spread filling evenly over crust.
- 4
Beat the remaining egg with 1 tbsp water. Brush over crust edges until glossy.
- 5
Bake at 400°F until crust is deep golden brown and filling is hot, 12–15 minutes.
- 6
Cool 2 minutes in the skillet. Slice into wedges and serve warm.
Tools you’ll need
- 10-inch cast iron skillet
- mixing bowl
- fork or pastry cutter
- oven
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