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Shortcrust Chicken Pie
5 from 12 votes

Shortcrust Chicken Pie

Shortcrust Chicken Pie features a rich shortcrust pastry filled with shredded chicken mixed with sautéed peppers, onions, tomatoes, and a savory sauce made from chicken stock, Worcestershire sauce, red wine, ketchup, olives, capers, and raisins. The filling balances savory, tangy, and slightly sweet flavors, while the buttery shortcrust provides a tender and crumbly contrast. This combination yields a satisfying, flavorful pie suitable for a comforting meal.

Prep Time
30 mins
Cook Time
1 hr 20 mins
Additional Time
20 mins
Total Time
1 hr 50 mins
Servings: 12
Calories: 554 kcal
Course: Main Course
Cuisine: Venezuelan

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
    Cup of Yum
  1. In a bowl, mix the flour, sugar, and salt
  2. Using the paddle attachment of the mixer. Combine the shortening and the butter together on medium speed until smooth and creamy
  3. Add the egg yolks one at a time beating well after each addition. Clean the sides of the bowl with a spatula
  4. Slowly add the flour mixture until combined
  5. If the mixture seems crumbly dry, add a tablespoon of water at a time
  6. 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
  1. In a large pot, heat the oil on medium heat
  2. Sautee the onions, peppers, and tomato until they soften. Season will salt and pepper
  3. Add the chicken and mix until combined
  4. Add the stock, wine, ketchup and Worcestershire sauce. Mix and cook until the wine reduces by half
  5. Add the raisins, capers, and olives. Check for seasoning and add more if needed
  6. Let the filling cool while rolling out dough
Assembly
  1. Preheat oven to 350 degrees F
  2. Grease a large baking pan
  3. Roll out bottom dough in between 2 sheets of parchment paper until 1/4 inch thin
  4. 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
  5. Peel off paper, correct breakage and cut the excess dough. Prick the bottom of the crust with a fork
  6. Bake for 15 minutes. Remove from oven and let it cool for 10-15 minutes
  7. Add the filling
  8. Roll out top dough in between 2 sheets of parchment paper until 1/4 inch thin
  9. Using the baking pan as a guide, trace the size of the pan using a knife
  10. Peel out top paper and cut the dough. Invert the bottom paper into the baking pan. 
  11. Make decorations with leftover dough to cover up imperfections
  12. Cut 2 slits in the middle of the pie
  13. Bake for 40-50 minutes. If top crust begins to brown too much during baking, cover with foil
  14. Remove from oven and let cool for 10 minutes before cutting
  15. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 554

% 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.