20-Min Creamy Chicken Empadão
Brazilian chicken hand pie, reimagined as a quick skillet filling with puff pastry. Creamy, savory, ready in 20 minutes—no rolling dough required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 oz cream cheese
- 1 cup frozen peas and carrots
- ¾ cup cheddar cheese, shredded
- 1 box (2 sheets) puff pastry sheets, thawed
- 1 whole egg (for wash)
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Heat a 10-inch skillet over medium. Add cream cheese and let it soften, stirring occasionally, about 90 seconds.
- 2
Stir in shredded chicken, frozen peas and carrots, and cheddar. Cook until vegetables are warm and cheese melts, ~3 minutes.
- 3
Transfer filling to a shallow baking dish or leave in skillet if oven-safe. Season with salt and pepper to taste.
- 4
Unfold puff pastry sheets and lay over filling, pressing edges down gently. Whisk egg and brush over pastry.
- 5
Broil on high for 4–5 minutes until pastry is golden brown and puffed. Watch carefully to avoid burning.
- 6
Remove from heat. Scatter cilantro over top and let rest 2 minutes. Serve warm.
Tools you’ll need
- 10-inch skillet
- shallow baking dish (or oven-safe skillet)
- broiler
- small bowl (for egg wash)
- spatula
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