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
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 400°F. Melt butter in a 10-inch oven-safe skillet over medium heat.
Step 2
Add frozen peas and carrots, cook for 2 minutes until warmed through.
Step 3
Stir in shredded chicken, cream, and broth until combined and bubbling at the edges.
Step 4
Remove from heat. Lay pastry sheet over the filling, pressing edges to seal.
Step 5
Scatter sliced almonds evenly over the pastry crust.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
