Polvorosa de Pollo {Venezuelan Chicken Pot Pie}

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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

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.

chicken pot pie ingredients

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.

chicken stew to make polvorosa de pollo Scannone

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…

award wining Venezuelan polvorosa de pollo

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).

Venezuelan chicken pot pie

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.

polvorosa de pollo

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.

Scannone polvorosa de pollo

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

Venezuelan 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:

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.

4.98 from 49 votes

Polvorosa de pollo {Venezuelan Chicken Pot Pie}

This Venezuelan chicken pot pie, named polvorosa de pollo, is worth every second in the kitchen. Serve it with a green salad and pair it with a chilly glass of dry white wine and you’ll have the perfect dinner.
Prep Time30 mins
Cook Time2 hrs 15 mins
Resting time14 mins
Total Time2 hrs 45 mins
Servings: 8
Calories: 480kcal

Ingredients

  • 2 tablespoons of olive oil
  • 1 ½ cups onion finely chopped
  • 1 cup of leeks the white part plus some of the tender green part, finely chopped
  • ¼ cup scallion the white part, finely chopped
  • 3 garlic cloves minced
  • ½ cup red bell pepper finely chopped
  • 3 tablespoons jalapeño pepper deveined and unseeded, finely chopped
  • 2 chicken breasts cooked and shredded
  • 1 cup of white wine
  • ½ cup of papelón panela or piloncillo
  • 2 tablespoons of mustard
  • ½ cup of Worcestershire sauce
  • 2 bay leaves
  • 2 cups of tomatoes finely chopped
  • ½ cup raisins
  • ¼ 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 papelón

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 sauté the onions, garlic, leeks, scallions, red bell pepper, and jalapeño for 5 minutes.
  • Add the chicken, wine, papelón, 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 375˚F.
  • Roll one of the dough with a dusted roller, until ½ to ¼ 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 ½ to ¼ 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 papelón 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

Nutrition Facts
Polvorosa de pollo {Venezuelan Chicken Pot Pie}
Amount Per Serving
Calories 480 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 57mg19%
Sodium 675mg29%
Potassium 772mg22%
Carbohydrates 57g19%
Fiber 4g17%
Sugar 22g24%
Protein 17g34%
Vitamin A 1090IU22%
Vitamin C 33mg40%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Venezuelan
Keyword: Authentic Venezuelan Polvorosa de pollo, Enri Lemoine Polvorosa de pollo recipe, Enriqueta Lemoine Polvorosa de Pollo, how to make polvorosa de pollo from scratch, Polvorosa de pollo, polvorosa de pollo recipe, Venezuelan Chicken Pot Pie, Venezuelan Chicken Pot Pie Recipe
Author: Enri

Notes

To my Venezuelan friends:
Since I live in the US and ají dulce is not easy to find here, I only use red bell pepper and it works very well for me.
I also incorporate jalapeño peppers because I love them and I always have them handy.
To all of you:
Find the recipe for the pie dough by clicking here.
 

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