Shortcrust Chicken Pie

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

Prep Time 30

Cook Time 1 20

Cooling Time 20

Total Time 1 50

Servings

Calories 554kcal

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

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

Nutrition