Pastel De Pollo: Colombian Chicken Pot Pie

Pastel de Pollo is a classic Colombian comfort food that combines tender chicken, savory vegetables, and a flaky crust. This delicious chicken pot pie is perfect for a cozy family dinner or a special occasion.

Pastel De Pollo: Colombian Chicken Pot Pie

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1/2 cup green peas
  • 1/2 cup red bell pepper, diced
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package of store-bought pie crust (2 crusts)

Instructions

  1. In a large skillet, sauté the carrots, potatoes, peas, bell pepper, onion, and garlic until the vegetables are tender.
  2. Sprinkle the flour over the vegetables and stir to combine.
  3. Gradually stir in the chicken broth and milk, then add the shredded chicken and thyme. Cook until the mixture thickens. Season with salt and pepper to taste.
  4. Preheat the oven to 375°F (190°C).
  5. Line a pie dish with one of the pie crusts. Pour the chicken and vegetable mixture into the crust.
  6. Place the second pie crust over the filling and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
  7. Bake for 30-35 minutes, or until the crust is golden brown.
  8. Let the pastel de pollo cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Large skillet Pie dish

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the pastel de pollo with a side of fresh salad or steamed vegetables for a complete meal.

Tips & tricks

For a time-saving option, use rotisserie chicken and store-bought pie crust to simplify the preparation process.

Cost

$15