Brazilian Chicken Pie

Christine C.

1/3 c plus 1 T. flour (not self rising)
½ T. baking powder
¼ tsp. salt
1 extra large egg
¾ - 1 c milk
1/3 c oil

Put all ingredients in blender and beat until smooth. Begin with less milk and add if needed.  Remove from blender and divide into two portions.

½  c chicken broth
1 chicken breast
½ c tomato sauce
½ chopped onion
1 garlic clove, minced
1 SMALL can corn
1-2 tsp. cilantro
Salt and pepper to taste

Heat broth and add chicken. Shred the meat at the chicken cooks or reheats. Add other ingredients and cook until sauce thickens & most liquid is absorbed.

Lightly coat cooking spray in 2-3 very large muffin tins or individual soufflé cups.  Put ½ dough mixture , spreading evenly, add filling then top with rest of dough. Bake at 350 degrees for about 40 minutes or until toothpick comes out clean. Cool before serving.

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