This savory shortcrust chicken pie (Polvorosa de Pollo) is made Venezuelan style by filling it with yummy shredded chicken, olives, raisins, and capers.
Thank you to BJ’s Wholesale Club for sponsoring this post
Latin Shortcrust Chicken Pie – (Polvorosa de Pollo)
If you ever need to impress your boss, friends, or in-laws with a dish, this is the one.
Not only is the filling of the pie the most amazing balance of flavors and textures, but the crumbly crust melts in your mouth with every bite. It’s delicate, sweet, and salty.
October is Hispanic Heritage Month and I’ve partnered with BJ’s wholesale club to showcase all the products they carry to add a little bit of “sazon” to your dishes.
Now, back to my Shortcrust Chicken Pie.
Making it requires a few steps, but don’t worry, I will walk you through each one.
Here’s a tip: this pie can be cooked and frozen, so make a double batch and you’ll have a full dinner ready at a moment’s notice.
Ready to cook? Put on your apron and let’s start.
First, make the dough, divide it in 2, and refrigerate it. In the meantime, start with the filling.
Saute the veggies, or the “sofrito” until they soften.
HOT TIP: skip the chopping and buy a sofrito bag of frozen vegetables at BJ’s (in the freezer section).
I love all the colors!
Now add the chicken.
I used a BJ’s rotisserie chicken and shredded it. You can opt for leftover chicken.
Then we add the sauce ingredients including capers, raisins, and chopped olives.
Our filling is done.
Next, we roll our bottom dough in between 2 pieces of parchment paper. This will make it easier to handle.
Then we peel off the top paper and invert the bottom paper into a greased baking dish. Use a square, oval, rectangular, or any shape of baking dish you may like.
Peel off the paper and fix any broken parts and cut off the excess dough.
The bottom dough gets baked for 15 minutes at 350 degrees F. This will prevent the crust from getting soggy when you add the filling.
When it comes out of the oven, let it cool for 10-20 minutes before adding the filling.
Doesn’t that look amazing?
Roll the top layer in between 2 pieces of parchment paper.
Measure the baking dish on top of the dough and with a knife, mark off where to cut, just like a stencil.
This is what it looks like when I peel off the top parchment paper. With a sharp knife, I cut along the lines
Tada!
Just like we did with the bottom crust, invert the paper on top of the pie.
Decorate the borders with the leftover dough.
Honestly, I used heart shapes because it was the only tiny cookie cutter I had, but use whatever you have at home.
Next time, I’ll do long braids on the sides.
This bad boy is ready to bake. Remember, you can freeze it up to this point.
Yum!
By the way, this Shortcrust Chicken Pie feeds an army and doesn’t need a side dish. You can serve it alongside a fresh green salad, but it’s really up to you.
I hope you can try this delicious Latin Shortcrust Chicken Pie (Polvorosa de Pollo) at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Shortcrust Chicken Pie
Ingredients
For Shortcrust
- 1 cup Vegetable Shortening
- 1/2 cup Butter room temperature
- 3/4 cup Confectioner's Sugar sifted
- 2 teaspoon Salt
- 4 Egg Yolks
- 4 cups All-Purpose Flour
- 3-4 tablespoons Water
For Chicken Filling
- 4 cups Shredded Chicken
- 1 Red Pepper chopped
- 1 Green Pepper chopped
- 2 Onions chopped
- 2 Tomatoes chopped
- 2 cloves Garlic chopped
- 1/4 cup Ketchup
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Red Wine
- 2 cups Chicken Stock
- 1/4 cup Olives chopped
- 1/4 cup Capers
- 1/4 cup raisins
- 1 tablespoon Olive Oil
- salt and pepper to taste
Instructions
For Shortcrust
- In a bowl, mix the flour, sugar, and salt
- Using the paddle attachment of the mixer. Combine the shortening and the butter together on medium speed until smooth and creamy
- Add the egg yolks one at a time beating well after each addition. Clean the sides of the bowl with a spatula
- Slowly add the flour mixture until combined
- If the mixture seems crumbly dry, add a tablespoon of water at a time
- Divide dough into two uneven parts (more for the bottom than the top). Flatten pieces into a disk and refrigerate for 30 minutes minimum
For Chicken Filling
- In a large pot, heat the oil on medium heat
- Sautee the onions, peppers, and tomato until they soften. Season will salt and pepper
- Add the chicken and mix until combined
- Add the stock, wine, ketchup and Worcestershire sauce. Mix and cook until the wine reduces by half
- Add the raisins, capers, and olives. Check for seasoning and add more if needed
- Let the filling cool while rolling out dough
Assembly
- Preheat oven to 350 degrees F
- Grease a large baking pan
- Roll out bottom dough in between 2 sheets of parchment paper until 1/4 inch thin
- Peel out top paper and invert the bottom paper into the baking pan. With your fingers, press dough into the bottom and sides of the pan
- Peel off paper, correct breakage and cut the excess dough. Prick the bottom of the crust with a fork
- Bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes
- Add the filling
- Roll out top dough in between 2 sheets of parchment paper until 1/4 inch thin
- Using the baking pan as a guide, trace the size of the pan using a knife
- Peel out top paper and cut the dough. Invert the bottom paper into the baking pan.
- Make decorations with leftover dough to cover up imperfections
- Cut 2 slits in the middle of the pie
- Bake for 40-50 minutes. If top crust begins to brown too much during baking, cover with foil
- Remove from oven and let cool for 10 minutes before cutting
- Enjoy
Notes
- Opt for a bag of thawed of sofrito mix to replace the onions and peppers
- Pie may be frozen up to 3 months. To reheat, bake frozen at 350 Degrees for 1 hour or until golden
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