You can serve one and freeze the other to serve up to 3 months later. To save some time, our recipe yields 2 pies. I know that making this pie from scratch is a labor of love, but both its taste and texture are worth every bit of the time spent preparing it. The filling varies, of course! The most popular filling is chicken - although shrimp (with or without catupiry cheese), hearts of palm, and others are also available. The large size pies- such as this one- are served either for lunch or dinner, and are called empadão in Portuguese . The small size pot pies are usually available at cafés and bakeries, or from street vendors.
The mini pot pies are served as small bites at birthdays or holiday events, or as hors d'oeuvres at cocktail parties - such as our shrimp mini pot pies. Add the celery, onions, curry powder and a large pinch of salt and cook. In my home country of Brazil, pot pies come in 3 basic sizes: mini (about a size of a mini muffin), small (a bit smaller than a standard-size muffin or cupcake), and large (family-size pot pie). Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Our chicken pot pie is made from a homemade flaky dough called pâte brisée or massa podre (the French version of classic pie pastry), filled with a tasty, creamy, and chunky chicken-and-vegetable filling. but this is no ordinary pie, folks!!! This is a Brazilian Chicken Pot Pie or Empadão de Frango - one of the best you will ever have. So yes, chicken pot pie is what we will be preparing today. I don't know about you, but in my humble opinion chicken pot pie is comfort at its best.
With temperatures plunging, all that I have been craving is comforting meals.
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