Pro Tips
**Chef's Tips & Troubleshooting:**
- Sauté the filling until all the liquid evaporates — excess moisture makes the pastry soggy.
- Let the filling cool completely before assembling to prevent the pastry from getting wet.
- Brush the edges of the pastry with beaten egg for a golden, sealed crust.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Pastel
Chicken Pastel is a Filipino-style chicken pot pie with creamy chicken stew filling and a flaky pie crust. It's hearty, tasty, and sure to be a family favorite. Perfect for meal prep, parties, or a simple family Sunday dinner.
Instructions
- Mix chicken, lemon juice, and soy sauce. Marinate for about 10 to 15 minutes. Drain meat, reserving liquid.
- Put large pan on medium heat and warm up some oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned.
- Add chicken and cook for about 3 to 5 minutes or until it gets lightly browned. Take them out of the pan.
- Add garlic, onion and Cook it until they soften and get fragrant.
- Add in flour and cook, stirring them around, until it gets lightly browned, bubbly and begins to smell "nutty'.
- Drop in water and reserved marinade, and whisk vigorously to prevent lumps. Get it boiling until it's smooth and slightly thickened.
- Return chicken and chorizo to pan. Season it with salt and pepper until it suits your preference. Lower heat, cover and cook for about 15 to 20 minutes or until chicken is cooked through.
- Add in carrots and cook for about 3 to 5 minutes or until tender.
- Add green peas, mushrooms, Vienna sausage, and evaporated milk. Stir to disperse. Keep cooking for about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.
- Preheat oven to 400 F.
- Transfer filling onto an oven-safe baking dish. Gently top filling with the crust and seal edges with a fork, trimming edges if necessary. Cut a 1-inch vent on the crust.
- Mix egg wash: egg and water. Whisk together until well blended. Lightly brush top of crust.
- Bake the pie for about 20 to 30 minutes, or until filling is bubbly and crust is golden. Remove from heat.
- Allow to stand for about 10 to 15 minutes and cut into serving portions.
- In a bowl, whisk together flour, sugar, and salt.
- Add butter to the flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with your hands. Work together until it resembles coarse cornmeal, with pea-like, butter-speckled pieces.
- Add egg and vinegar.
- Slowly drizzle in water and, with your hands, mix the dough until just combined.
- Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into ¼-inch thickness.
- Simmer the cream sauce gently and don't bring it to a boil, lest it curdle or separate.
- If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- If needed, cover the edge of the crust with strips of foil for the last 5 to 10 minutes to prevent excessive browning.
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Pro Tips & Troubleshooting
- Sauté the filling until all the liquid evaporates — excess moisture makes the pastry soggy.
- Let the filling cool completely before assembling to prevent the pastry from getting wet.
- Brush the edges of the pastry with beaten egg for a golden, sealed crust.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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