Polvorosa de pollo {Venezuelan Chicken Pot Pie}

4.99 from 52 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

Cook Time2 15

Resting time14

Total Time2 45

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

Servings:

Calories: 480kcal

Author: Enri

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.

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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