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Pastel de Pollo
Colombian Chicken Pie
A comforting and savory Colombian chicken pie featuring a creamy, vegetable-rich chicken filling encased in flaky puff pastry.
ð§ ææ
- 500g Puff pastry(Thawed according to package directions)
- 500g Boneless, skinless chicken breasts or thighs(Can use rotisserie chicken for a shortcut)
- 200ml Heavy cream(Or half-and-half for a lighter version)
- 100g Frozen peas(Do not thaw)
- 2 medium Carrots(Peeled and finely diced)
- 1/2 medium Onion(Finely chopped)
- 2 cloves Garlic(Minced)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 100ml Chicken broth(Low sodium preferred)
- To taste Salt
- To taste Black pepper
- 1 Egg(Beaten, for egg wash)
ðšâð³ äœãæ¹
- 1
Cook the chicken: Place chicken in a saucepan, cover with water or broth, add a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until cooked through. Drain, let cool slightly, then shred or dice into bite-sized pieces. Set aside.
â±ïž 25 minutes - 2
Prepare the filling base: In a large skillet or saucepan, melt butter over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the diced carrots and cook for 5 minutes until they begin to soften.
â±ïž 11 minutes - 3
Make the creamy sauce: Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring, until the sauce begins to thicken.
â±ïž 3 minutes - 4
Combine filling ingredients: Stir in the heavy cream, shredded chicken, and frozen peas. Season generously with salt and black pepper to taste. Cook for another 5 minutes, stirring occasionally, until the sauce is creamy and heated through, and the peas are tender. Remove from heat and let cool slightly.
â±ïž 5 minutes - 5
Assemble the pie: Preheat your oven to 200°C (400°F). Lightly grease a pie dish (approximately 23cm/9-inch diameter). Line the bottom and sides of the dish with one sheet of puff pastry, pressing gently to fit. Trim any excess pastry. Pour the cooled chicken filling into the pastry-lined dish.
â±ïž 10 minutes - 6
Top and bake: Cover the filling with the second sheet of puff pastry. Crimp the edges to seal, and cut a few vents in the top pastry to allow steam to escape. Brush the top pastry with the beaten egg wash for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed, golden brown, and the filling is bubbling.
â±ïž 35 minutes - 7
Rest and serve: Let the pastel de pollo rest for 5-10 minutes before slicing and serving. This allows the filling to set slightly.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âFor an even richer filling, you can add a tablespoon of butter when the sauce is almost done.
- âThis dish is a popular choice during holiday seasons in Colombia.
- âServe warm as a main course, perhaps with a simple green salad.
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- Add diced cooked ham to the filling for extra flavor.
- Use individual ramekins or small pie dishes to create single-serving pasteles.