Creamy Chicken Pot Pie (Empadão)

Sauté the onion in olive oil until lightly golden in a skillet.

Add the garlic and sauté again.

Add the tomato and cook the ingredients well.

Incorporate the already shredded chicken into the sautéed mixture.

Season the filling with salt, pepper, oregano, annatto powder, olives, canned corn, and finish with parsley and chives.

Prepare the binding cream by mixing one egg, the chicken broth, and the cream cheese.

Pour the binding cream over the chicken filling and cook for a few more minutes to thicken and become very creamy.

For the crust, combine the flour, butter, eggs, and salt.

Knead the dough ingredients until a smooth ball forms (approximately 1/3 of the dough will be for the base and sides, and 1/3 for the top crust).

Roll out the first portion of the dough between two plastic sheets, keeping an even thickness, and line the bottom of the baking dish, pressing firmly around the edges.

Roll out the remaining dough and cut strips to form the sides of the pot pie, pressing to secure the joint with the base.

Fill the dish with all the prepared creamy filling.

Brush the edge of the dough with beaten egg to ensure the top crust adheres.

Top the filling with cream cheese and mozzarella (or fillings of your choice).

Use the remaining dough to cover the pot pie, adjusting the top crust and sealing the edges with the bottom dough.

Make light superficial cuts on the top crust with a knife for decoration.

Brush the top crust with beaten egg.

Bake the pot pie in a preheated oven at 350ºF (180ºC) for 1 hour and a half to ensure the crust is fully cooked and wonderful.