This is a baked chicken pie where shredded chicken and Catupiry — a Brazilian cream cheese that’s softer and tangier than standard cream cheese — come together inside a sturdy, golden pastry crust. The filling is creamy without being heavy, and the crust holds its shape when you slice it. It’s the kind of recipe that looks like a project but comes together faster than most people expect.
Before you start
The two things that actually matter here are the moisture level of your chicken and the temperature of your filling before it goes into the crust. Shredded chicken that’s too wet will make the bottom crust soggy — after shredding, let the chicken sit in a colander for a few minutes and press it lightly to drain off any excess liquid before mixing in the Catupiry. Equally important: don’t fill the pie with a hot filling straight from the pan. Give it five minutes to cool slightly. A very hot filling starts cooking the raw pastry unevenly before it even hits the oven, which leads to a pale, soft bottom rather than a properly baked base. Both steps take almost no extra time and make a real difference to the finished pie.
What can go wrong
- Filling leaks through the crust seams: This usually means the edges weren’t pressed firmly enough before baking. Wet your fingertips slightly when crimping the top and bottom layers together — it acts like a glue and gives you a tighter seal.
- Top crust puffs and separates from the filling: Cut two or three small slits in the top crust before baking. Without vents, steam builds up and lifts the pastry away from the filling, leaving a hollow gap.
- Catupiry seizes into rubbery clumps: This happens when Catupiry is added to a pan that’s too hot. Pull the pan off the heat or drop it to low before stirring the cheese in — it should melt smoothly into the chicken rather than fry.
- Crust browns too fast before the filling is set: If the top is going dark before the 30-minute mark, lay a loose piece of foil over it. Don’t seal the foil tight or you’ll trap steam and soften the crust you just built.
- Pie falls apart when sliced: Let the pie rest for at least 8 minutes out of the oven before cutting. The filling needs that time to firm up — skip the rest and it runs straight out. Skip the garnish on top too — not worth the extra dish.
Crusty Chicken Pie With Catupiry Recipe
Ingredients
Dough Ingredients
480 grams flour - wheat
1 teaspoon salt
200 grams butter - with ice salt, cut into small pieces
1 can sour cream - with whey
Filling Ingredients
1 kilogram ground chicken - cooked
2 tablespoons olive oil
1 medium onion - minced in small cubes
2 medium tomato - chopped and seedless
3 cloves garlic - minced- 300 grams catupiry
120 ml milk- 1 teaspoon salt
1 teaspoon ground black pepper
Instructions
- Put the flour and salt in a bowl. Add the butter and mix it in the flour with your fingertips, forming a kind of moist farofa. Add the cream and mix until smooth. Cover with a dish towel to rest a little while preparing the filling.
- Heat the oil in a pan. Add the onion and saute until it begins to brown. After the garlic and sauté quickly, for about 1 minute. Add chicken, tomato, catupiry and milk, mixing everything well. Let it cook a little more until all is well creamed and mixed. Season with salt and pepper to taste. Disconnect.
- Preheat the oven to 200 degrees Celsius. Open half of the dough with the help of a rolling pin, flipping the surface, so it does not stick. Go spinning the dough between each time you open the dough a bit so that it will get rounded. Open until it is thin, about half a centimetre high, and put in shape (we use a 24-centimetre diameter false bottom shape). Put all the stuffing.
- Open the remaining dough and cover the pie. Remove all the burrs; there should be enough dough for the decoration: make strips with it, making a plaid on the cake. Cut the burrs and brush with egg yolk, so the pie is golden brown over the top. Open a small hole in the centre with a knife to let the steam come out while roasting.
- Bake for about 40 minutes or until golden brown.
Nutrition
Frequently asked questions
Can I use rotisserie chicken instead of cooking chicken from scratch?
Yes, and it’s a genuine time-saver. Pull the meat off, shred it, drain any juices, and go straight to mixing with the Catupiry — you skip the poaching step entirely.
What can I substitute if I can’t find Catupiry?
Full-fat cream cheese softened with a tablespoon of sour cream is the closest swap. It won’t be quite as smooth or tangy, but it gives you a similar creamy texture in the filling.
Can I assemble the pie the night before and bake it the next day?
Yes. Assemble fully, cover tightly with plastic wrap, and refrigerate overnight. Add 5 to 8 extra minutes to the bake time since you’re starting from cold.
How do I know the chicken filling is safe to eat?
Ground or shredded chicken must reach an internal temperature of 165°F (74°C) — use an instant-read thermometer inserted into the center of the filling through one of the steam vents. Don’t rely on the crust color alone as a doneness indicator.
Can I freeze this pie after baking?
Yes. Cool it completely, wrap individual slices in plastic wrap, then foil, and freeze for up to two months. Reheat from frozen in a 350°F oven for about 20 minutes — the crust stays much crisper than microwave reheating.
My crust is raw on the bottom even though the top looks done — what happened?
The most common cause is baking on a light-colored or insulated pan, which reflects heat away from the base. Move the pie to a lower oven rack and, if you have one, place it directly on a preheated baking sheet to drive more heat into the bottom crust.
If you liked this one
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
