Pastelón de Pollo

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


Puerto Rico has a chicken pie, Pastelón de Pollo, that bears a strong family resemblance to the Cuban version. It is baked with a double crust in a straight-sided 9-inch pie dish using the same pastry as Deep Dish Meat Pie, St Thomas. The filling is made with a 2 lb. ch