Polvorosa de Pollo (Venezuelan Chicken Pot Pie – Buttery, Savory & Comforting)

Polvorosa de Pollo is one of Venezuela's most comforting homemade meals, combining a rich, savory chicken filling with a uniquely tender crust made from both wheat flour and pre-cooked corn flour. Unlike a traditional flaky pie crust, the signature polvorosa dough is buttery, delicate, and slightly crumbly, giving this classic baked dish its name and unforgettable texture.

Filled with seasoned shredded chicken, colorful vegetables, green olives, and traditional Venezuelan spices, this authentic Venezuelan chicken pie is perfect for family dinners, holidays, or special occasions. Every slice delivers layers of comforting flavor wrapped in a golden, buttery crust that's hearty enough to serve as a complete meal.

If you enjoy traditional favorites like Empanadas,  Pabellón Criollo, or Venezuelan Albóndigas en Salsa, this authentic Polvorosa de Pollo is another comforting classic you'll want to add to your recipe collection. You can also browse more traditional favorites in our Venezuelan Recipes collection.

Quick Answer

Polvorosa de Pollo is a traditional Venezuelan chicken pie made with a buttery corn-and-wheat flour crust filled with seasoned shredded chicken, vegetables, olives, and aromatic spices. Ready in about 1 hour 15 minutes, it's a comforting family dinner that's perfect for holidays, gatherings, and make-ahead meals.

Why You'll Love This

• Authentic Venezuelan comfort food

• Buttery, tender corn-and-wheat crust

• Rich, savory shredded chicken filling

• Perfect for family dinners and holidays

• Great make-ahead meal

• Freezer-friendly

• Beautiful enough for entertaining

Recipe Card

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 15 minutes

• Servings: 6

• Difficulty: Intermediate

• Cuisine: Venezuelan

• Category: Main Dish

• Method: Baked

Nutrition

(Approximate Per Serving)

• Calories: 420

• Protein: 28g

• Carbohydrates: 32g

• Fat: 20g

• Fiber: 2g

• Sugar: 4g

Ingredients

Chicken Filling

• 2 tablespoons vegetable oil

• ½ medium onion, finely chopped

• 3 garlic cloves, minced

• 1 bell pepper, finely diced

• ½ cup diced carrots

• 2 cups cooked shredded chicken (about 300 g)

• ¼ cup sliced green olives

• 2 tablespoons capers (optional)

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt and black pepper, to taste

• ½ cup chicken broth

Dough

• 1½ cups all-purpose flour (190 g)

• 1 cup pre-cooked corn flour (masarepa) (120 g)

• ½ cup unsalted butter, softened

• 1 large egg

• 1 teaspoon salt

• 2–4 tablespoons cold water, as needed

Optional

• Egg wash for a golden crust

• Chopped fresh parsley for garnish

Ingredient Note: The signature texture of Polvorosa de Pollo comes from combining all-purpose flour with pre-cooked corn flour (masarepa). Regular cornmeal won't produce the same tender, slightly crumbly crust. Allow the chicken filling to cool completely before assembling the pie to help keep the crust from becoming soggy.

Instructions

1. Heat the oil in a large skillet over medium heat. Cook the onion, garlic, and bell pepper until softened, about 5 minutes.

2. Stir in the carrots and cook for another 3–4 minutes.

3. Add the shredded chicken, olives, capers, cumin, paprika, salt, pepper, and chicken broth. Simmer for 5–8 minutes until most of the liquid has evaporated. Remove from the heat and allow the filling to cool completely.

4. In a large bowl, combine the all-purpose flour, masarepa, and salt.

5. Cut in the softened butter until the mixture resembles coarse crumbs.

6. Add the egg and gradually mix in enough cold water to form a soft dough.

7. Divide the dough into two portions, one slightly larger than the other.

8. Press the larger portion evenly into a greased 9-inch baking dish or pie plate.

9. Spread the cooled chicken filling evenly over the crust.

10. Roll or gently press the remaining dough over the filling, sealing the edges. Brush with egg wash if desired.

11. Bake in a preheated 375°F (190°C) oven for 35–40 minutes until the crust is golden brown.

12. Let the pie rest for 10–15 minutes before slicing and serving.

Troubleshooting

The crust is cracking.

If the dough feels dry, knead in a tablespoon of cold water until it becomes easier to handle.

The filling is watery.

Allow it to simmer until most of the broth has evaporated and cool completely before assembling.

The crust is too crumbly.

Avoid adding too much flour while mixing the dough and don't overbake.

The bottom crust is soggy.

Always cool the filling before adding it to the dough.

Tips & Variations

• Use rotisserie chicken to save time.

• Add raisins for a traditional sweet-and-savory flavor.

• Sprinkle grated Parmesan over the filling before adding the top crust.

• Brush the top with egg wash for extra shine.

• Add extra green olives or capers for an even brinier filling.

• Serve with guasacaca or a fresh salad.

• Let the pie rest before slicing for cleaner servings.

Make-Ahead & Storage

Polvorosa de Pollo is an excellent make-ahead meal. Assemble the pie up to one day in advance and refrigerate until ready to bake, or bake it completely and refrigerate leftovers for up to 4 days. Reheat individual slices in a 350°F (175°C) oven until warmed through. The baked or unbaked pie can also be frozen for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

FAQs

What makes Polvorosa de Pollo different from chicken pot pie?

Its signature crust combines wheat flour and pre-cooked corn flour, creating a buttery, tender texture that's softer and more crumbly than a traditional flaky pastry.

Why is it called Polvorosa?

The name polvorosa comes from the Spanish word polvo, meaning "powder." It refers to the pie's signature buttery, delicate crust, which has a tender, slightly crumbly texture unlike a traditional flaky pastry.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken works beautifully and saves time.

Are raisins traditional?

Yes. Many Venezuelan families add raisins for a subtle sweet contrast, although they're optional.

Can I make Polvorosa de Pollo without olives?

Yes. Olives add a traditional briny flavor, but you can leave them out if preferred. Some Venezuelan families also customize the filling with raisins, extra capers, or additional vegetables.

More Venezuelan Favorites to Try

If you enjoyed this Polvorosa de Pollo, try these other authentic Venezuelan favorites that celebrate the rich traditions of Venezuelan home cooking.

Pan Francés

Fried Sweet Plantains

Venezuelan Empanadas

Asado Negro

Pan Francés Fried Sweet Plantains Venezuelan Empanadas Asado Negro

Final Thoughts

Rich, buttery, and filled with comforting homemade flavor, Polvorosa de Pollo is a timeless Venezuelan classic that's perfect for sharing with family and friends. Whether you're celebrating a special occasion, preparing a cozy weekend dinner, or introducing someone to the flavors of Venezuela, this traditional chicken pie is sure to become a favorite you'll make again and again. Its unique buttery crust and savory chicken filling make it a comforting dish that's always worth bringing to the table.