Brazilian Chicken Pie (Torta de Frango)

This recipe for homemade Brazilian chicken pie (torta de frango) has been in my family for generations.

Torta de frango is not to be confused with empadao de frango. The dough for both of these recipes is very different. The inside is filled with flavorful shredded chicken and corn. Some people also like to put peas in their recipe but this is how I like to make mine. Brazilian chicken pie is also great to make for a quick weeknight meal because it’s relatively cheap to make and very filling. Serve it with Brazilian Rice and don’t forget the Brigadeiros (Brazilian Chocolate Truffles) for dessert.

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An Explanation Of The Ingredients

• Chicken – Cook boneless, skinless chicken breasts or thighs until you are able to shred the meat easily with two forks.
• Chicken Bouillon Cube – Cook the chicken with a chicken bouillon cube to add flavor.
• Granulated Garlic – Season the chicken with granulated garlic.
• Salt – Add salt to taste.
• Ground Black Pepper – Just a little bit of ground black pepper will do the trick.
• Bell Pepper – I like red bell peppers but you can use any bell pepper of your choice.
• Onion – Finely dice the onion.
• Garlic Cloves – Mince the garlic cloves.
• Tomato Paste – Add the tomato paste when you saute the chicken.
• Corn – Drain the corn and add it to the chicken.
• Chicken Broth – Use the same chicken broth that you cooked the chicken in.
• Flour – Whisk together the flour and other ingredients to make the dough for the chicken pie.
• Baking Powder – The baking powder will help the crust puff up.
• Oil – Mix the oil to make the crust.
• Milk – Use equal parts of milk and chicken broth for this torta de frango recipe.
• Eggs – Beat the eggs to incorporate them into the ingredients for the crust.
• Parmesan Cheese – Top the Brazilian chicken pie with grated Parmesan Cheese and bake.
• Fresh Parsley – Optional for garnishing.

Chop the bell pepper, onion and garlic cloves.

Cook and shred the chicken with two forks.

Add one layer of the batter to the bottom of the chicken and top it with the shredded chicken.

Top the chicken with the rest of the crust batter and Parmesan Cheese before baking.

How To Make Brazilian Chicken Pie (Torta de Frango)

1. First, start by seasoning the chicken with salt, ground black pepper and granulated garlic. Cook in a pressure cooker with water and the chicken bouillon cube or boil on the stove top. Cook until you can easily shred the chicken with two forks.
2. Reserve 1 1/2 cups of the chicken broth.
3. Chop and dice the bell pepper and onion. Mince the garlic cloves.
4. In a pan over medium high heat, add oil. Once the oil is hot, add the onion and bell pepper. Saute until the onion is translucent.
5. Add the minced garlic cloves and saute for about 30 seconds.
6. Add the shredded chicken to the pan and saute for about 3 minutes.
7. Pour in 1 cup of chicken broth and tomato paste. Stir to combine combine and bring to a low boil. Let the broth reduce, cooking for 5-7 minutes. Check for salt and add more if needed.
8. Add the corn and remove the chicken from the heat. Set aside for now.
9. Preheat the oven to 350 degrees F.
10. In a separate bowl, combine the flour, baking powder and salt. Whisk together to combine.
11. Add in the eggs, oil, milk and the rest of the chicken broth while stirring constantly to remove any lumps.
12. Grease the baking dish.
13. Pour in just enough of the crust batter to cover the bottom of the baking dish.
14. Add the chicken on top of the batter and pour the rest of the batter over the chicken.
15. Top with grated parmesan cheese and bake at 350 degrees F for 45 minutes to 1 hour or until golden.
16. Finally, remove it from the oven and let it cool down for a bit before serving. Top with fresh parsley if desired.

Storing Suggestions

Store leftover Brazilian chicken pie (torta de frango) inside of an air tight container in the refrigerator. Consume within 5 days. You may also freeze the chicken pie in an air tight container for up to 90 days. Cover with plastic wrap to prevent freezer burns before closing the container lid. Make sure the pie has cooled completely before storing.

Recipe Notes

• The crust for this chicken pie can be made in a blender if that’s easier for you. I simply whisked all the ingredients together because it was so easy to mix.
• The crust on top will puff up quite a bit during the cooking process. This is completely normal and it will go back down once you remove it from the oven.
• I recommend using an 8×11 baking dish.
• The corn can be substituted for peas instead.
• Use any color bell pepper of your choice for this recipe.