Shortcrust Chicken Pie
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Additional Time
20 mins
-
Total Time
1 hr 50 mins
-
Servings
12
-
Calories
554 kcal
-
Course
Main Course
-
Cuisine
Venezuelan
Shortcrust Chicken Pie
Report
This savory shortcrust chicken pie (Polvorosa de Pollo) is made Venezuelan style by filling it with yummy shredded chicken, olives, raisins, and capers.
Share:
Ingredients
For Shortcrust
- 1 cup vegetable shortening
- 1/2 cup butter room temperature
- 3/4 cup confectioner's sugar sifted
- 2 teaspoon salt
- 4 egg yolks
- 4 cups all-purpose flour
- 3-4 tablespoons water
For Chicken Filling
- 4 cups shredded chicken
- 1 red pepper chopped
- 1 green pepper chopped
- 2 onions chopped
- 2 tomatoes chopped
- 2 cloves garlic chopped
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/4 cup red wine
- 2 cups chicken stock
- 1/4 cup olives chopped
- 1/4 cup capers
- 1/4 cup raisins
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
For Shortcrust
- In a bowl, mix the flour, sugar, and salt
- Using the paddle attachment of the mixer. Combine the shortening and the butter together on medium speed until smooth and creamy
- Add the egg yolks one at a time beating well after each addition. Clean the sides of the bowl with a spatula
- Slowly add the flour mixture until combined
- If the mixture seems crumbly dry, add a tablespoon of water at a time
- Divide dough into two uneven parts (more for the bottom than the top). Flatten pieces into a disk and refrigerate for 30 minutes minimum
For Chicken Filling
- In a large pot, heat the oil on medium heat
- Sautee the onions, peppers, and tomato until they soften. Season will salt and pepper
- Add the chicken and mix until combined
- Add the stock, wine, ketchup and Worcestershire sauce. Mix and cook until the wine reduces by half
- Add the raisins, capers, and olives. Check for seasoning and add more if needed
- Let the filling cool while rolling out dough
Assembly
- Preheat oven to 350 degrees F
- Grease a large baking pan
- Roll out bottom dough in between 2 sheets of parchment paper until 1/4 inch thin
- Peel out top paper and invert the bottom paper into the baking pan. With your fingers, press dough into the bottom and sides of the pan
- Peel off paper, correct breakage and cut the excess dough. Prick the bottom of the crust with a fork
- Bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes
- Add the filling
- Roll out top dough in between 2 sheets of parchment paper until 1/4 inch thin
- Using the baking pan as a guide, trace the size of the pan using a knife
- Peel out top paper and cut the dough. Invert the bottom paper into the baking pan.
- Make decorations with leftover dough to cover up imperfections
- Cut 2 slits in the middle of the pie
- Bake for 40-50 minutes. If top crust begins to brown too much during baking, cover with foil
- Remove from oven and let cool for 10 minutes before cutting
- Enjoy
Notes
- Opt for a bag of thawed of sofrito mix to replace the onions and peppers
- Pie may be frozen up to 3 months. To reheat, bake frozen at 350 Degrees for 1 hour or until golden
Nutrition Information
Show Details
Serving
1slice
Calories
554kcal
(28%)
Carbohydrates
49g
(16%)
Protein
17g
(34%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Cholesterol
122mg
(41%)
Sodium
855mg
(36%)
Potassium
373mg
(11%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
900IU
(18%)
Vitamin C
25.7mg
(29%)
Calcium
37mg
(4%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 554kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 855mg | 36% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 37mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Arepas Filled With Avocado Chicken Salad (Reina Pepiada)
South American, Venezuelan
4.2
(18 reviews)
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)
South American, Venezuelan
5.0
(9 reviews)
