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Chicken Pastel

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.

⏱ Prep: 2 min ⏱ Cook: 2 min Hard
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Ingredients

  • 3.5 pound 2 pounds boneless, skinless chicken breast or thigh meat cut into ½-inch cubes
  • 0 juice of 1 lemon
  • 3.5 tablespoon 2 tablespoons soy sauce
  • 1.75 tablespoon 1 tablespoon oil
  • 8.75 5 ounces (2 pieces) Chorizo de bilbao cut into ½-inch cubes
  • 3.5 tablespoon 2 tablespoons butter
  • 1.75 1 onion peeled and chopped
  • 3.5 clove 2 clove garlic peeled and minced
  • 3.5 tablespoon 2 tablespoons flour
  • 3.5 cup 2 cups water
  • 0 salt and pepper to taste
  • 1.75 l 1 large carrot peeled and cut into ½-inch cubes
  • 1.75 cup 1 cup frozen green peas thawed
  • 1.75 can 1 can (7 ounces) button mushrooms drained and sliced thinly

Instructions

  1. In a bowl, combine chicken, lemon juice, and soy sauce. Marinate for about 10 to 15 minutes. Drain meat, reserving liquid.

  2. In a wide pan over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned.

  3. Add chicken and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and set aside.

  4. Wide down pan as needed. Add butter. When it begins to melt, add onions and garlic and cook until limp.

  5. Add flour and cook, stirring regularly, until lightly browned, bubbly and begins to smell "nutty'.

  6. Add water and reserved marinade, and whisk vigorously to prevent lumps. Bring to a boil until smooth and slightly thickened.

  7. Return chicken and chorizo to pan. Season with salt and pepper to taste. Lower heat, cover and cook for about 15 to 20 minutes or until chicken is cooked through.

  8. Add carrots and cook for about 3 to 5 minutes or until tender.

  9. Add green peas, mushrooms, Vienna sausage, and evaporated milk. Stir to disperse. Continue to cook for about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.

  10. Preheat oven to 400 F.

  11. 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 about a 1-inch vent on the crust.

  12. In a bowl, combine egg wash: egg and water. Whisk together until well blended. Lightly brush top of crust.

  13. Bake the pie for about 20 to 30 minutes, or until filling is bubbly and crust is golden. Remove from heat.

  14. Allow to stand for about 10 to 15 minutes and cut into serving portions.

  15. In a bowl, whisk together flour, sugar, and salt.

  16. 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.

  17. Add the egg and vinegar.

  18. Slowly drizzle in water and, with your hands, mix the dough until just combined.

  19. Gather the dough into a ball, wrap it with plastic film, and refrigerate for about 2 hours.

  20. Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into ¼-inch thickness.

  21. Simmer the cream sauce gently and don't bring it to a boil, lest it curdle or separate.

  22. 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.

  23. If needed, cover the edge of the crust with strips of foil for the last 5 to 10 minutes to prevent excessive browning.