This is the most delicious Chicken Pot Pie ever. It’s called Polvorosa de Pollo and it’s a classic of the Venezuelan cuisine, or more precisely of the Caracas gastronomy, the city where I was born and raised.
Polvorosa de pollo is a highly appreciated dish. Not only because it’s delicious as a whole. There are many factors that make this dish something special that people want to eat again, and again.
Why is Chicken Polvorosa the best Chicken Pot Pie ever?
First, I would say it’s the complexity of the flavors in the chicken stew. It reminds me of the complexity of the stew of the Venezuelan hallacas. In fact, everytime I make polvorosa de pollo, my house smells like when I’m cooking the stew for the hallacas.
Trust me: this is not an ordinary chicken pot pie. This is not just comfort food. This is a real feast of flavors, aromas and textures…
Another element to take into consideration is the dough. It’s so fragile and delicate, that it makes you feel it will break any time. In fact, in Spanish, the word “polvorosa” is an adjective that comes from the noun “polvo” (dust).
It denotes the fragility of the dough. This only fact makes most people think that polvorosa de pollo is a really hard, if not impossible, to do dish.
Only up to today. Just make my worry free pie dough. This is it. No hustle. No hassle. Nada. It’s done in less than 5 minutes. It works perfectly. And it beautifully pairs with the chicken stew.
Last, but not least, this polvorosa de pollo involves a lot of steps. You have to cook the chicken, chop all the veggies, shred the chicken, cook the stew, make the dough and refrigerate it, to finally assemble everything together and bake it.
After reading this, I bet you’ll feel exhausted. I understand you. I would too. And because all the labor involved, this is one of my best-seller dishes when I cook for my friends (along with my hallacas, chicken tikka masala, chicken soup, and my lasagnas.)
How to make Polvorosa de Pollo
But if you follow my tips, you’ll succeed and master the art of making polvorosa de pollo:
- Make chicken soup and add an extra boneless chicken breast. By doing this you’ll have the chicken already cooked for the stew. If you are not in the mood to immediately cook the stew, freeze the cooked chicken.
- Chop all the veggies (leeks, onion, garlic, red bell pepper) in a food processor.
- Work ahead: make the chicken stew in advance. When I say in advance, I mean it. You can make it up to 5 days in advance, or well in advance and freeze it (this is what I do when cooking for third parties.)
- In any case, the chicken stew tastes better if you let it rest, covered, overnight in your kitchen counter.
- Work ahead: make the dough up to 3 days in advance, or well in advance and freeze it.
- To shred the chicken, place it while still warm in the bowl of a standing mixer. Using the globe, process it: you will see magic and will save 15-25 minutes of labor. You’re welcome!
- Keep the dough refrigerated until 15 minutes before rolling it.
- To roll the dough, place it over plastic film and cover it with this film too, and then roll it. Once the dough has the desired size, peel off the plastic on top and carefully transfer the dough and flip it over a pie dish.
- Have fun in the process!
To make this delicious polvorosa de pollo, you’ll need some kitchen tools easy to find online using my Amazon Affiliate Program:
- Cutting Board
- Chef knives
- Food processor
- Standing mixer or electric mixer
- Cast iron pot
- Wooden spoons
- Roller pin
- Pie dish
Following is my recipe. I hope you like it as much as my family and friends do. Thanks for subscribing to my Youtube channel, and visiting my Amazon Store.
Polvorosa de pollo {Venezuelan Chicken Pot Pie}
Ingredients
- 2 tablespoons of olive oil
- 1 Ā½ cups onion finely chopped
- 1 cup of leeks the white part plus some of the tender green part, finely chopped
- Ā¼ cup scallion the white part, finely chopped
- 3 garlic cloves minced
- Ā½ cup red bell pepper finely chopped
- 3 tablespoons jalapeƱo pepper deveined and unseeded, finely chopped
- 2 chicken breasts cooked and shredded
- 1 cup of white wine
- Ā½ cup of papelĆ³n panela or piloncillo
- 2 tablespoons of mustard
- Ā½ cup of Worcestershire sauce
- 2 bay leaves
- 2 cups of tomatoes finely chopped
- Ā½ cup raisins
- Ā¼ cup of manzanilla olives stuffed with red peppers, sliced
- 1 tablespoon of mini capers
- 4 tablespoons of tomato paste
- Salt
- Black pepper
- 2 recipes of pie dough
- 1 egg for the egg wash
- 2 tablespoons of shredded papelĆ³n
Instructions
- Make the dough according to the recipe and keep it refrigerated.
- In a cast iron pot over medium heat, add the olive oil and sautƩ the onions, garlic, leeks, scallions, red bell pepper, and jalapeƱo for 5 minutes.
- Add the chicken, wine, papelĆ³n, mustard, Worcestershire sauce, bay leaves, tomatoes, raisins, olives and capers, and stir well.
- Increase the heat to medium-high and cook uncovered until it boils.
- Once it boils, reduce the heat to medium-low and cook, uncovered, for 1 hour.
- Turn off the heat, season with salt and pepper and stir. Cover and let the stew rest overnight.
- The following day, add the tomato paste and stir until all is well combined.
- Fifteen minutes before rolling the dough, take it out of the refrigerator.
- Preheat the oven to 375ĖF.
- Roll one of the dough with a dusted roller, until Ā½ to Ā¼ inch thick.
- Transfer the dough to a pie dish and slightly press the bottom and sides of the dish. Roll the roller over the edges to trim them.
- Evenly pour the chicken stew and fill the pie dish.
- Roll the other pie recipe until Ā½ to Ā¼ inch thick and cover the pie dish with the dough.
- Roll the roller over the edges and evenly trim them.
- Evenly prick the pie with a fork.
- In a bowl, beat the egg with the shredded papelĆ³n and brush the polvorosa with the egg wash.
- Bake in the middle rack of the oven for 45 minutes.
- Let stand in a cooling rack for at least 15 minutes before serving.
Nutrition
Notes
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
- 40 Must-Have Recipes to Elevate Your Memorial Day Cookout - May 24, 2023
- Driving Hyundai’s IONIQ 6 in Savannah: The Future is Today! - May 15, 2023
- Venezuelan Chicha de Arroz: Rice & Milk Drink Recipe - April 12, 2023
