Torta de Frango Brasileira
A beloved Brazilian chicken and vegetable pot pie with a tender, slightly sweet milk pastry crust — a staple of every padaria (bakery) across the country.
📅February 5, 2026
30mPrep
50mCook
8Servings
⭐ 4.7Rating
🍗Nutrition Facts (per serving)
Protein 26%Fat 41%Carbs 33%
390kcalCalories
26gProtein
18gFat
32gCarbs
3gFiber
Ingredients
👥8
- 400 gcooked shredded chicken
- 200 ghearts of palm sliced
- 150 gsweetcorn kernels
- 100 gcream cheese
- 300 gall-purpose flour
- 120 mlwhole milk
- 120 mlvegetable oil
- 3 wholeeggs
- 10 gbaking powder
- 5 gsalt
Instructions
- Preheat oven to 180 °C; grease a 30×20 cm baking dish.
- Mix chicken, hearts of palm, corn, and cream cheese in a bowl; season.
- Blend flour, milk, oil, eggs, baking powder, and salt until a smooth batter forms.
- Pour half the batter into the dish; spread filling evenly; pour remaining batter over.
- Bake 40–45 minutes until golden and a skewer comes out clean.
- Cool 10 minutes before slicing; serve warm.
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