Melt-in-Your-Mouth Chicken Pot Pie Crust Secret: Just 3 Ingredients, No Margarine
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Learn how to make the classic flaky all-butter shortcrust with creamy shredded chicken and cheese filling, no lumps.
The Chicken Pot Pie (Empadao de Frango) is the king of family snacks and lunches. The big secret to that crust that crumbles gently and melts in your mouth is using only very cold unsalted butter and handling it lightly without kneading.
Perfect Crust Ingredients
- 3 1/4 cups sifted all-purpose flour (400g / 14 oz)
- 7 oz cold butter (200g), cut into small cubes
- 1 whole egg + 1 yolk beaten with 3 Tbsp ice water
- 1 tsp salt
Step-by-Step Directions
1. Mix the flour and salt in a bowl. Add the cold butter cubes and rub with your fingertips until you get a moist crumbly meal.
2. Add the beaten egg and bring the dough together without kneading (the heat of your hands should not melt the butter). Wrap in plastic wrap and rest in the refrigerator for 30 minutes.
3. Line a springform pan with half the dough, add the completely cooled creamy chicken filling and cover with the remaining dough.
4. Brush with an egg yolk mixed with a few drops of coffee for a golden shine and bake at 350°F (180°C) for about 40 to 45 minutes until golden.
Also try other beloved recipes like Cold Shredded Chicken Pie and learn how to make the famous Traditional Banana Crumb Cake dessert!
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