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.
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
- In a large skillet, sauté the carrots, potatoes, peas, bell pepper, onion, and garlic until the vegetables are tender.
- Sprinkle the flour over the vegetables and stir to combine.
- 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.
- Preheat the oven to 375°F (190°C).
- Line a pie dish with one of the pie crusts. Pour the chicken and vegetable mixture into the crust.
- 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.
- Bake for 30-35 minutes, or until the crust is golden brown.
- 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