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torta de frango

Brazilian Chicken Pie (Torta de Frango)

This easy to make Brazilian chicken pie (torta de frango) is an relatively cheap and filling meal to make on busy days. The chicken is packed with flavor and the crust is made from scratch.
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Keyword: torta de frango, Brazilian chicken pie, torta de frango brasileira, Brazilian chicken pie recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 497kcal


For The Filling

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 tsp ground black pepper to season the chicken
  • 2 tsp granulated garlic to season the chicken
  • 2 tsp salt or to taste
  • 1 chicken bouillon cube
  • 1 small bell pepper chopped and diced
  • 1 small onion chopped and diced
  • 5 garlic cloves minced
  • 1 tbsp oil to saute the onion, garlic and pepper
  • 2 tbsp tomato paste
  • 1 cup chicken broth reserved from cooking the chicken
  • 8 oz canned corn drained

For The Crust

  • 1 1/2 cups flour
  • 2 tsp salt or to taste
  • 1 tbsp baking powder
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup chicken broth reserved from cooking the chicken
  • 3/4 cup oil
  • 1 cup grated parmesan cheese to top the chicken pie with before baking
  • fresh parsley for garnishing


  • 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.
  • Reserve 1 1/2 cups of the chicken broth.
  • Chop and dice the bell pepper and onion. Mince the garlic cloves.
  • 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.
  • Add the minced garlic cloves and saute for about 30 seconds.
  • Add the shredded chicken to the pan and saute for about 3 minutes.
  • 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.
  • Add the corn and remove the chicken from the heat. Set aside for now.
  • Preheat the oven to 350 degrees F.
  • In a separate bowl, combine the flour, baking powder and salt. Whisk together to combine.
  • Add in the eggs, oil, milk and the rest of the chicken broth while stirring constantly to remove any lumps.
  • Grease the baking dish.
  • Pour in just enough of the crust batter to cover the bottom of the baking dish.
  • Add the chicken on top of the batter and pour the rest of the batter over the chicken.
  • Top with grated parmesan cheese and bake at 350 degrees F for 45 minutes to 1 hour or until golden.
  • Finally, remove it from the oven and let it cool down for a bit before serving. Top with fresh parsley if desired.


  • 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.


Calories: 497kcal | Carbohydrates: 26g | Protein: 28g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1993mg | Potassium: 521mg | Fiber: 1g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 6mg | Calcium: 269mg | Iron: 2mg