Chicken Pot Pie Muffins: Brazilian inspired Healthy “Empadinhas”


Tag all Brazilians now! “#Empadinha” aka Brazil’s popular Brazilian stuffed AND Baked Not Fried chicken pastry commonly found at local shops and birthday parties all over the country! Yes I’ll share the recipe with you: It WILL change your life!

It IS delicious and usually the healthier of most of our pastries because it is baked (Brazilians like to fry stuff), but this is an even HEALTHIER version that tastes mostly like Mini Chicken Pot Pie for the rest of the world who likes to appreciate a good pastry that can be served as an appetizer, or alongside a soup or salad! Best part is it’s full of nutritional value and worth your time!


Chicken Pot Pie Muffins: Brazilian inspired Healthy “Empadinhas”

For the “Dough”:

2 eggs + 1 egg whites
1 cup any milk (I used unsweetened almond)
4 tbsp shredded or grated cheese, I used parmesan (May leave out)
2/3 cup of amaranth flour
2/3 cup of oat flour
2 tbsp ground golden flaxseed
2 tbsp olive oil
3 tsp salt
1 tsp baking powder

For The Filling:

1 cup cooked, shredded chicken
4 cup cottage cheese or Greek yogurt (mascarpone or low fat cream cheese works too!)
8 large green olives,roughly chopped
1 roma tomato, chopped
½ cup chopped bell pepper
2 tbsp chopped onion
Salt and pepper to taste
Light sprinkle of Cumin and curry

(Optional for added kick and flavor):

chopped green chile
1-2 tbsp shredded low-fat Mexican cheese blend
Cinnamon, a touch if you dare (I did it by mistake because all my spices were together and it tasted delicious in the end!)



Preheat oven to 350 deg.

Prepare a 12 muffin pan (I prefer silicone molds for this one or use cupcake liners.)

Blend all dough ingredients in the blender until well mixed except for baking powder. Add that at the end and mix in gently. Fill cupcake tins ¼ of the way.

Mix all filling ingredients together with a wooden spoon. Add about 1 tbsp of filling to each tin and end with the rest of the dough on top covering the filling. Optional: sprinkle tops of muffins with a dash of salt, pepper and tiny bit of shredded cheese for a golden finish.

It takes about 40 minutes to cook ao make sure you flip them half way in the oven so they cook evenly. It’s ready when the toothpick comes out clean! It is just delicious! You can modify the filling to whatever you want to add but this is a nice, solid nutritious filling. This is wonderful!


Xoxo, Ana

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