Latin Shortcrust Chicken Pie – (Polvorosa de Pollo)

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.

And with BJ’s everyday low prices, members can find the ingredients for their favorite traditional Hispanic and Latino recipes at an incredible value.

Remember, BJ’s has a feature that allows you to add digital coupons directly onto your membership card, so there’s no need for clipping. Plus, they’re the only major warehouse club to accept manufacturers coupons in addition to their own!

Who doesn’t love savings upon savings?

Did you know that you can choose fresh meats cut to your specifications? BJ’s butchers will recut and repackage at no charge.

And the Refer-A-Friend promotion is still going on, so you can earn a free $25 gift card just by telling your friends about BJ’s.

Simply click HERE and register. Once you become a member you will get a free $25 BJ’S GIFT CARD! – then, you can send it to your friends and family and when they register and you both get a $25 gift card.

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 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 to get 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.

5 from 4 votes

Print

Shortcrust Chicken Pie

Prep Time

30 mins

Cook Time

1 hr 20 mins

Cooling Time

20 mins

Total Time

1 hr 50 mins

 

This savory shortcrust chicken pie (Polvorosa de Pollo) is made Venezuelan style by filling it with yummy shredded chicken, olives, raisins, and capers.

Course: Main Course

Cuisine: Venezuelan

Keyword: chicken pie, fancy chicken dishes, savory shortcrust pie, shortbread pie

Servings: 12

Calories: 554 kcal

Author: Tiffany Bendayan

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

US Customary - Metric

Instructions

For Shortcrust

1. In a bowl, mix the flour, sugar, and salt

2. Using the paddle attachment of the mixer. Combine the shortening and the butter together on medium speed until smooth and creamy

3. Add the egg yolks one at a time beating well after each addition. Clean the sides of the bowl with a spatula

4. Slowly add the flour mixture until combined

5. If the mixture seems crumbly dry, add a tablespoon of water at a time

6. 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

1. In a large pot, heat the oil on medium heat

2. Sautee the onions, peppers, and tomato until they soften. Season will salt and pepper

3. Add the chicken and mix until combined

4. Add the stock, wine, ketchup and Worcestershire sauce. Mix and cook until the wine reduces by half

5. Add the raisins, capers, and olives. Check for seasoning and add more if needed

6. Let the filling cool while rolling out dough

Assembly

1. Preheat oven to 350 degrees F

2. Grease a large baking pan

3. Roll out bottom dough in between 2 sheets of parchment paper until 1/4 inch thin

4. 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

5. Peel off paper, correct breakage and cut the excess dough. Prick the bottom of the crust with a fork

6. Bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes

7. Add the filling

8. Roll out top dough in between 2 sheets of parchment paper until 1/4 inch thin

9. Using the baking pan as a guide, trace the size of the pan using a knife

10. Peel out top paper and cut the dough. Invert the bottom paper into the baking pan. 

11. Make decorations with leftover dough to cover up imperfections

12. Cut 2 slits in the middle of the pie

13. Bake for 40-50 minutes. If top crust begins to brown too much during baking, cover with foil

14. Remove from oven and let cool for 10 minutes before cutting

15. Enjoy

Recipe 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 

Nutrition Facts

Shortcrust Chicken Pie

Amount Per Serving (1 slice)

Calories 554 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 10g63%

Cholesterol 122mg41%

Sodium 855mg37%

Potassium 373mg11%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 11g12%

Protein 17g34%

Vitamin A 900IU18%

Vitamin C 25.7mg31%

Calcium 37mg4%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.