Chicken Pastel Recipe in filipino style

Chicken Pastel is a classic Filipino dish that’s perfect for family gatherings, special occasions, or even a simple weekend treat. It’s a creamy chicken stew often baked with a pastry crust, giving it a pie-like finish. The combination of tender chicken, vegetables, and rich sauce makes it one of the most comforting dishes in Filipino cuisine.





What is Chicken Pastel?

Chicken Pastel, also called “Pastel de Pollo,” was originally influenced by Spanish cuisine. Unlike Chicken Pastil, which is a rice dish wrapped in banana leaves, Chicken Pastel is more like a savory chicken pie. It usually includes chicken, chorizo, sausages, mushrooms, vegetables, and sometimes cheese, all simmered in a creamy sauce. It can be served with or without a pastry crust on top.

Ingredients

  • 1 kg chicken (cut into serving pieces)

  • 2 tbsp cooking oil

  • 1 onion (chopped)

  • 3 cloves garlic (minced)

  • 1 cup chorizo or hotdog (sliced)

  • 1 cup sausage or Vienna sausage (sliced)

  • 1 cup carrots (cubed)

  • 1 cup potatoes (cubed)

  • 1 cup mushrooms (sliced)

  • 1 cup green peas

  • 1 cup evaporated milk or fresh milk

  • 1 cup all-purpose cream

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce (optional)

  • Salt and pepper (to taste)

  • Optional: pastry dough (for baked version)

Instructions

  1. Heat oil in a pan and sauté onion and garlic until fragrant.

  2. Add chicken pieces and cook until lightly browned.

  3. Pour in soy sauce and let it simmer for 2–3 minutes.

  4. Add chorizo, sausage, carrots, potatoes, and mushrooms. Mix well.

  5. Pour in evaporated milk and let the mixture simmer until chicken and vegetables are tender.

  6. Add green peas and all-purpose cream. Stir and cook until the sauce becomes creamy.

  7. Season with salt and pepper according to taste.

  8. For the baked version: transfer the cooked Chicken Pastel into a baking dish, cover with pastry dough, and bake at 180°C for about 25–30 minutes or until golden brown.

How to Serve

Chicken Pastel is best served hot with steamed rice or as a standalone baked dish with the pastry crust. It’s a hearty meal perfect for celebrations like Christmas, fiestas, or birthdays.

Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Freezer: You can freeze the cooked Chicken Pastel (without pastry crust) for up to 1 month. Reheat by simmering on low heat.

FAQ

Q: Can I use pork or beef instead of chicken?
Yes, but the traditional Filipino Pastel is usually made with chicken.

Q: Do I need to bake it with crust?
Not necessarily. Some families prefer Chicken Pastel as a creamy stovetop stew, while others enjoy the baked pie version.

Q: Can I make it healthier?

Yes, you can reduce cream and milk, or use evaporated milk only for a lighter version. 

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