Polvorosa de Pollo (Venezuelan Chicken Pot Pie – Buttery, Savory & Comforting)
- Sarah Smith
- 2 hours ago
- 3 min read
Polvorosa de pollo is a classic comfort dish from Venezuela, made with a rich, savory chicken filling tucked between layers of a soft, slightly crumbly corn-and-wheat crust. The name polvorosa comes from its delicate, “powdery” texture—tender, buttery, and unlike a traditional flaky pie crust.
If you enjoy cozy favorites like Empanadas, Pabellón Criollo, or Venezuelan Albóndigas en Salsa, this dish is a must-try. It’s often served for family meals or special occasions and fits perfectly into your Mains & Entrées – Cozy & Comforting Dinners for Every Night collection.
Why You’ll Love This
Buttery, tender crust with a unique crumbly texture
Rich, savory chicken filling with classic Venezuelan flavors
Perfect make-ahead comfort meal
Great for family dinners or gatherings
Balanced, hearty, and deeply satisfying
Recipe Card
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Nutrition Information
(Per Serving)
Calories: 420
Protein: 28 g
Carbohydrates: 32 g
Fat: 20 g
Fiber: 2 g
Sugar: 4 g
Sodium: 480 mg
Ingredients
For the Filling:
2 cups cooked chicken (300 g), shredded
2 tablespoons oil
½ onion, finely chopped
3 cloves garlic, minced
1 bell pepper, chopped
½ cup carrots (75 g), diced
¼ cup green olives, sliced
2 tablespoons capers (optional)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
½ cup chicken broth (120 ml)
For the Dough:
1½ cups all-purpose flour (190 g)
1 cup pre-cooked corn flour (120 g)
½ cup butter (115 g), softened
1 egg
1 teaspoon salt
2–4 tablespoons cold water (30–60 ml)
Instructions
Heat oil in a pan and sauté onion, garlic, and bell pepper until soft.
Add carrots and cook for a few minutes.
Stir in shredded chicken, olives, capers, spices, salt, and pepper.
Add broth and simmer until slightly thickened. Set aside to cool.
In a bowl, mix flour, corn flour, salt, and butter until crumbly.
Add egg and enough water to form a soft dough.
Divide dough into two portions.
Press one portion into a greased baking dish as the base.
Add the chicken filling evenly.
Roll or press the second portion on top to cover. Seal edges.
Bake at 375°F (190°C) for 35–40 minutes until golden.
Let rest 10–15 minutes before slicing.
Tips & Variations
Let the filling cool before assembling to avoid soggy dough
Add raisins for a subtle sweet-savory contrast (traditional option)
Use rotisserie chicken for convenience
Don’t overwork the dough—keeps it tender
Brush top with egg wash for a golden finish
Make-Ahead & Storage
Refrigerate up to 4 days
Freeze baked or unbaked up to 2 months
Reheat in oven for best texture
FAQ
What makes polvorosa different from pot pie?
The crust—it's softer, slightly crumbly, and made with both corn and wheat flour.
Can I make it ahead?
Yes, it reheats very well and is great for meal prep.
Is it sweet or savory?
Primarily savory, with optional sweet elements like raisins.
What to Serve With
Simple green salad
Guasacaca (avocado sauce)
Light soup
Final Thoughts
Polvorosa de pollo is a cozy, comforting dish that blends rich flavors with a unique, tender crust. It’s perfect for sharing, easy to make ahead, and guaranteed to become a family favorite.
Looking for more cozy, traditional dishes? Explore the Authentic Venezuelan Recipes (Arepas, Cachapas, Pabellón & More Cozy Favorites) and keep building your collection of comforting classics.