The  Empadão de Frango is a classic chicken pot pie dish that is  popular among many in Brazil and  Protugal.  There are countless versions  of the dish that exist today and the recipe can differ from family to family. When cooked properly, the pie will have a buttery taste and will melt in your mouth.

There is a lot of work involved in cooking this pie and it is time consuming but it is worth the time and effort. First, chicken, onion, carrot, tomatoes, celery, garlic, bay leaves, and peppercorns are placed in a stockpot and covered with chicken or vegetable stock. This is then brought to a boil and simmered until the meat falls from the bone. A cup of the stock is reserved separately and the chicken pieces are finely shredded. On a frying pan, the shredded chicken is mixed with tomato paste, garlic, parsley, tomatoes, spring onions and seasoned with salt and pepper.   Next, the shortcrust pastry is prepared and the chicken mixture is placed into the baking pan. The pie is baked for 35 to 40 minutes until the color is golden brown. This dish is served hot and can be enjoyed with a side of salad.