Chicken pie

Pastel de pollo

Savory pastries are our weakness, perfect for brunch, lunches, dinners or even snacks. We love them and you can also make as many variations as you can think of, the one we bring you today is a chicken pie with vegetables that is delicious, with the touch of spices that always provide that special flavor.


  • 1 breast
  • 1 clove garlic
  • 200g leek
  • 100g frozen peas
  • 150g carrots
  • 250g mushrooms
  • 100ml cooking cream
  • 2 sheets of shortcrust pastry
  • 2 teaspoons ras el hanout
  • 1 egg
  • 4 tablespoons extra virgin olive oil


  1. We preheat the oven to 200ºC.
  2. In a 22cm mold. We put the sheet of shortcrust pastry, we put weight on top such as rice, chickpeas.... So that it does not rise and we bake for 10 minutes.
  3. We take it out, remove the weight, prick the base with a fork, paint with the beaten egg and bake for another 5-10 minutes.
  4. Once ready we take out and reserve.
  5. In our 28cm XTREM frying pan we add the olive oil, heat and fry the chopped leek until soft.
  6. Add the chicken, chopped into small cubes, and sauté for a few minutes.
  7. Add the mushrooms, whole if they are small or sliced ​​or diced, as you prefer. We let it fry together with the rest of the ingredients for a few minutes.
  8. Add the peas, ras el hanout, salt and pepper.
  9. Finally we add the cream, let it mix with the rest of the ingredients and remove from the heat.
  10. We pour the filling over our shortcrust pastry and cover with the other sheet, closing the edges tightly. We paint with beaten egg.
  11. Bake for about 10-15 minutes at 180º until the dough is golden.
  12. We take out and serve.
  13. We can also consume it cold.
pastelpollo0007web Photographs and recipe by Raquel Carmona .

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