shredded chicken breast
adding reserved broth to filling
the filling is ready
making the crust
Add the filling to the crust
covering the pie
brushing with egg yolk
after baking
Empadão is a traditional Portuguese dish but it’s also very popular in Brazil and one of my favorite dishes of all time. When I was pregnant with my first child, Brazilian Empadão was one of my biggest cravings. Unfortunately, at the time I couldn’t find a single person that could make them for me where I lived. My craving was so strong I was motivated to learn how to make this dish myself. As I mastered this recipe, it became one of my most requested dishes for parties and gatherings. Once I went grain-free, I longed to be able to eat this dish once again and so did my friends! For this reason I created this Paleo version. My Paleo Empadão – Brazilian Chicken Pie tastes just as delicious as my original recipe; and now delicate bellies everywhere can also enjoy it as much as I do!
Paleo Empadão - Brazilian Chicken Pie
Try the Paleo Empadão with a side of Cilantro Cauliflower Rice!
- Prep Time : 60 minutes
- Cook Time : 50 minutes
- Yield : 1 pie
Ingredients
- Pie Filling
- chicken breast - 1 lb
- Chicken broth - 2 cups
- Butter or Ghee - 2 Tbsp
- Garlic - 4 cloves minced
- Onion - 1 small chopped
- Celtic salt - 2 tsp
- Oregano - 1 tsp dried
- Tomato Paste - 3 Tbsp (organic)
- Green Olives - 10 pitted and chopped
- Peas - 1/2 cup frozen
- Heart Of Palm - 8 oz sliced (optional)
- Coconut Cream - 2 Tbsp
- Parsley - 1 Tbsp fresh and chopped
- Grain-Free all purpose flour
- Almond flour - 2 cups sifited
- Tapioca starch - 1 and 1/3 cups
- Coconut flour - 2/3 cup
- Pie Crust
- Grain-Free all purpose flour - 2.5 cups
- Palm shortening - 2 Tbsp
- Eggs - 2
- Chicken broth - 1/4 cup broth reserved from cooking the breasts
- Egg yolk - 1 for brushing
Instructions
Making the Grain-Free All Purpose Flour (Recipe from A Calculated Whisk):
- In a bowl add coconut, almond and tapioca flours and combine well.
- Store it in a air tight container in the fridge.
- A Calculated Whisk website recommended that you sift all flours once they are combined.
Making the Pie Filling:
- In a sauce pan, add chicken breast and chicken broth.
- Cook on medium to low heat for about 20 minutes.
- Once chicken is throughly cooked, remove from sauce pan.
- Shred breast and reserve broth. You are going to need it in a little bit.
- In the same sauce pan, heat Ghee and sauté garlic until golden.
- Add onions and cook until translucent.
- Add shredded chicken, celtic salt, oregano and combine well.
- Add tomato paste and combine well.
- Add 1/2 cup of the reserve broth.
- Add peas, olives and heart of palm and combine well.
- Lower the heat and add the coconut cream, combining well.
- Turn off heat and add parsley and reserve, covering the pan.
Making the Pie Crust:
- Pre-heat oven to 350F
- Combine All Purpose Grain-Free Flour and palm shortening.
- Knead with your hands until you have a sticky "sandy" consistency.
- Add eggs and continue to knead.
- Add broth and knead the dough until it no longer sticks to your hands.
- Make 1 large ball with 2/3 of the dough and a smaller one with the remaining dough.
- In a oven proof pie dish, mold the larger ball to cover the bottom and 2/3 up of the side of the dish starting from the center of the dish. Use your thumb to even out the sides so it looks pretty!
- Add pie filling to the pie dish.
- On unbleached parchment paper, add the remaining dough and press it until you form a 9 inch circle.
- Using your hand, flip the circle on top of the pie and using your fingers gently press the edges together.
- Brush top of the pie with egg yolk until it is covered.
- Place the Empadão pie in the oven and bake for 40 minutes or until the crust is golden or lightly brown.
(1 votes, average: 5.00 out of 5)
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