25-Min Creamy Chicken Pot Pie (Empadão)
Brazilian-style baked chicken pot pie with a buttery, creamy filling and crispy almond-topped crust. One skillet, 20 minutes, pure comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
comfortcozybrazilianchickencreamytendercrispyweeknight
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 sheet puff pastry sheet, thawed
- 3 tbsp butter
- 1 cup frozen peas and carrots
- ¾ cup heavy cream
- ½ cup sliced almonds
- ½ cup chicken broth
Instructions
- 1
Preheat oven to 400°F. Melt butter in a 10-inch oven-safe skillet over medium heat.
- 2
Add frozen peas and carrots, cook for 2 minutes until warmed through.
- 3
Stir in shredded chicken, cream, and broth until combined and bubbling at the edges.
- 4
Remove from heat. Lay pastry sheet over the filling, pressing edges to seal.
- 5
Scatter sliced almonds evenly over the pastry crust.
- 6
Bake for 12–15 minutes until pastry is golden brown and puffed.
Tools you’ll need
- 10-inch oven-safe skillet
- wooden spoon
- oven
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