{"id":27888,"date":"2019-04-16T13:25:24","date_gmt":"2019-04-16T17:25:24","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=27888"},"modified":"2024-01-01T16:51:54","modified_gmt":"2024-01-01T21:51:54","slug":"polvorosa-de-pollo-venezuelan-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2019\/04\/16\/polvorosa-de-pollo-venezuelan-chicken-pot-pie\/","title":{"rendered":"Polvorosa de Pollo {Venezuelan Chicken Pot Pie}"},"content":{"rendered":"\n

This is the most delicious Chicken Pot Pie ever. It’s called Polvorosa de Pollo <\/em>and it’s a classic of the Venezuelan cuisine, or more precisely of the Caracas gastronomy, the city where I was born and raised.<\/p>\n\n\n\n

\"Polvorosa<\/figure>\n\n\n\n

Polvorosa de pollo<\/em> 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.<\/p>\n\n\n\n

\"chicken<\/figure>\n\n\n\n

Why is Chicken Polvorosa the best Chicken Pot Pie ever?<\/h2>\n\n\n\n

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<\/a>. In fact, everytime I make polvorosa de pollo<\/em>, my house smells like when I’m cooking the stew for the hallacas.<\/p>\n\n\n\n

\"chicken<\/figure>\n\n\n\n

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…<\/p>\n\n\n\n

\"award<\/figure>\n\n\n\n

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). <\/p>\n\n\n\n

\"Venezuelan<\/figure>\n\n\n\n

It denotes the fragility of the dough. This only fact makes most people think that polvorosa de pollo<\/em> is a really hard, if not impossible, to do dish. <\/p>\n\n\n\n

\"polvorosa<\/figure>\n\n\n\n

Only up to today. Just make my worry free pie dough<\/a>. This is it. No hustle. No hassle. Nada.<\/em> It’s done in less than 5 minutes. It works perfectly. And it beautifully pairs with the chicken stew. <\/p>\n\n\n\n

\"Scannone<\/figure>\n\n\n\n

Last, but not least, this polvorosa de pollo<\/em> 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. <\/p>\n\n\n\n

\"polvorosa<\/figure>\n\n\n\n

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<\/a>, chicken soup, and my lasagnas<\/a>.) <\/p>\n\n\n\n

How to make Polvorosa de Pollo<\/h2>\n\n\n\n
\"Venezuelan<\/figure>\n\n\n\n

But if you follow my tips, you’ll succeed and master the art of making polvorosa de pollo:<\/p>\n\n\n\n