Shortcrust Chicken Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 20 mins
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Additional Time
20 mins
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Total Time
1 hr 50 mins
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Servings
12
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Calories
554 kcal
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Course
Main Course
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Cuisine
Venezuelan
Shortcrust Chicken Pie
Description
The recipe begins by making a shortcrust dough using vegetable shortening, butter, confectioners sugar, salt, egg yolks, and flour, adjusted with water for consistency. The dough is divided for bottom and top crusts and chilled before use. The filling is prepared by sautéing onions, red and green peppers, and tomatoes, then adding shredded chicken along with chicken stock, red wine, ketchup, and Worcestershire sauce. This mixture is simmered until the wine reduces, then olives, capers, and raisins are stirred in to add briny and sweet elements.
The filling is cooled before filling the dough, which is then baked to achieve a golden crust. The blend of ingredients creates a pie that is complex in flavor with a balance of savory, tangy, and sweet components, enhanced by the crumbly, delicate shortcrust pastry. The use of red wine and Worcestershire sauce deepens the savory notes, while capers and olives give bursts of saltiness and the raisins add subtle sweetness.
This chicken pie is a versatile dish suitable for lunch or dinner. It can be served with a simple green salad or steamed vegetables. The pie may be made in advance or frozen for later use.
For convenience, a thawed sofrito mix can replace fresh peppers and onions in the filling. The pie freezes well up to three months and can be reheated in the oven from frozen until golden and heated through.
Ingredients
For Shortcrust
- 1 cup vegetable shortening
- 1/2 cup butter room temperature
- 3/4 cup confectioners sugar sifted
- 2 teaspoon salt
- 4 egg yolk
- 4 cups all-purpose flour
- 3-4 tablespoons water
For Chicken Filling
- 4 cups chicken shredded
- 1 red pepper chopped
- 1 green pepper chopped
- 2 onion chopped
- 2 tomato 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 olive chopped
- 1/4 cup capers
- 1/4 cup raisins
- 1 tablespoon olive oil
- salt to taste
- black 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
- Substitute thawed sofrito mix for fresh onions and peppers to save preparation time.
- Pie can be frozen for up to 3 months; reheat from frozen at 350°F for about 1 hour until golden.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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