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5 from 22 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
Course: Main Course
Cuisine: Venezuelan
Keyword: Enri Lemoine Polvorosa de pollo recipe, Enriqueta Lemoine Polvorosa de Pollo, Polvorosa de pollo, polvorosa de pollo recipe, Venezuelan Chicken Pot Pie, Venezuelan Chicken Pot Pie Recipe
Servings: 8
Author: Enri


  • 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


  • 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.


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.