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    Home » Chicken Recipes

    Chicken Pastel Recipe

    Published: Jan 31, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 4 Comments

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    Chicken Pastel is a casserole with chicken, sausages, and vegetables in a creamy sauce topped with a flaky pastry crust. You can use a store-bought puff pastry or even serve it without—a classic comfort dish that is easy to prepare!

    Chicken Pastel in a casserole dish.
    Jump to:
    • What is Chicken Pastel?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More comforting baked dishes
    • Other chicken recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Chicken Pastel?

    Chicken Pastel is a creamy Filipino chicken and vegetable casserole dish, wrapped up in a flaky pie crust. It's loaded with chicken, sausages, and vegetables, all simmered in a rich and savory cream sauce.

    Think of it as the Filipino twist on the American Chicken Pot Pie—it's just as delicious, but this Chicken Pastel recipe has its own unique flavors and characteristics that make it distinctly Filipino.

    Ingredients you'll need

    Individual ingredients for Chicken Pot Pie.
    Salt, pepper, and oil are not in the picture.

    Notes and substitutions

    • Chicken thighs: I used boneless chicken thighs with some skin on them for extra flavor, but you can also use bone-in cuts if you prefer. Chicken breast is lean but won't be as moist and flavorful. I'm also adding more protein by throwing in some hot dogs and chorizo to the dish.
    • Cream: I used heavy cream, but light cream, half-and-half, all-purpose cream, or even milk will also work. Note that the higher the fat content, the less likely it is to curdle.
    • Puff pastry: I used store-bought frozen puff pastry, a laminated dough that puffs up into crispy, flaky layers when baked. If you don’t have it, pie crust, phyllo dough, or even canned biscuits are good substitutes.

    How to make this recipe

    Note: Make sure your frozen puff pastry gets some thawing time. You can either leave it in the fridge for a few hours or just out on the counter for 30 to 60 minutes. You want it flexible but still cold. Feel free to use one or two sheets, depending on how thick you like your crust.

    Step 1: Season 2 pounds of chicken with salt and pepper on both sides.

    Seasoning chicken thighs with salt and pepper.

    Step 2: Heat up a sauté pan or a shallow pot over medium-high heat. Add a bit of oil and sear the chicken, starting with the skin side down, until it's lightly browned—about 5 minutes on each side should do it.

    Once it's done, move the chicken to a plate. Let it cool a bit before cutting it into 1 ½-inch pieces.

    PRO TIP: Season the chicken well and sear it to bring out those delicious flavors. As an option, you can marinate them in soy sauce and calamansi (or lemon juice). This optional step can really elevate the taste of your Chicken Pastel.

    Seared chicken thighs on a plate.

    Step 3:Add 1 chorizo to the pan. Once it begins to brown, toss in 3 hotdogs and sear them for about a minute until they’re lightly browned. Then, transfer everything to a plate.

    Step 4: Sear 8 ounces of fresh mushrooms for a minute—if you're using canned, just skip this part. Add a bit more oil if needed.

    Then throw in 8 ounces of potatoes, 6 ounces of carrots, and half of a red and a green bell pepper. Cook everything until it starts to brown, which should take about 3 minutes.

    Searing chorizo and hotdogs in a saute pan. Searing vegetables in a saute pan.

    Step 5: Turn the heat down to medium, then add 3 tablespoons of butter, 1 chopped onion, and 6 minced garlic cloves. Sauté for about a minute, then season with a bit of salt and pepper.

    Step 6: Sprinkle in ⅓ cup of flour and mix it well.

    Sauteing onion and garlic with vegetables in a saute pan. Added flour to the sauteed vegetables in the pan.

    Step 7: Pour in the stock or broth (just dissolve 1 teaspoon of bouillon or base in 1 cup of water), then add 1 teaspoon of fish sauce and a bay leaf. Stir to dissolve the flour completely.

    Step 8: Add the chicken, chorizo, hotdogs, 1 cup of heavy cream, and ½ cup of green peas. Once it starts to simmer, turn the heat down a bit. Cover the pot and let it simmer for about 5 minutes.

    Adding chicken stock to the aromatics and vegetables in the saute  pan. Adding peas to the meat and vegetables in the saute pan.

    Step 9: Mix and give it a taste. Don’t forget to remove the bay leaf.

    If you're planning to serve the Chicken Pastel without the pastry crust, just cover and let it simmer a bit longer until the chicken and vegetables are fully cooked. Add a bit more water if it starts to look too thick.

    Mixing Chicken Pastel in the saute pan.

    Step 10: Pack the mixture into a 2 or 2.5-quart oven-safe dish.

    Transferring Chicken Pastel to the casserole dish.

    Preheat your oven to 400° F (204° C).

    Step 11: On a lightly floured surface, roll out the pastry sheet so it’s about an inch larger than your dish. If it tears, just dab a little water on it and press it gently back together.

    Rolling out the puff pastry with a rolling pin.

    Step 12: Cover the filling with the pastry crust, trimming away any extra dough. Seal the edges by pressing them with your fingers.

    Cut a few slits in the top to let steam escape during cooking, and brush the surface with an egg wash (a mix of egg and water).

    Brushing the puff pastry with egg wash.

    Step 13: Place the dish on a baking sheet to catch any drips. Bake at 400° F (204° C) for 30 minutes, or until the crust turns golden brown.

    Baked Chicken Pastel in a dish.

    Allow the Chicken Pastel to cool for about 10 minutes before serving.

    Chicken Pastel on a plate

    Recipe FAQs

    Can I freeze it?

    Absolutely! You can freeze it either baked or unbaked. Just make sure to add a bit more liquid to the filling to prevent it from drying out in the freezer. It can stay good for up to 3 months when wrapped securely.

    If baking it from frozen, brush it with egg wash and let it partially thaw while preheating the oven. Cover it with foil during the first 20 minutes of baking so it rises evenly and doesn’t brown too quickly. Continue baking until the top turns a golden brown, adding a few extra minutes if necessary.

    Why is my puff pastry too soft?

    When left at room temperature, the butter in the pastry can melt, causing the dough to become sticky and hard to work with. Simply pop it back into the fridge until it firms up again and becomes easier to handle.

    How do you know when Chicken Pastel is done?

    Typically, chicken and casseroles should be cooked to an internal temperature of 165° F (73.9° C). Since the filling is usually precooked, Chicken Pastel is ready as soon as the crust turns a golden brown.

    More comforting baked dishes

    • Baked Macaroni: A Filipino-style macaroni casserole with meat sauce, topped with béchamel and cheese.
    • Embutido: A Filipino meatloaf made with ground pork, raisins, bell peppers, and hard-boiled eggs, either baked or steamed.
    • Rellenong Manok: Chicken stuffed with a mixture of meat, sausages, and vegetables, then baked until golden.
    • Rellenong Bangus: Milkfish stuffed with sautéed fish and vegetables, then baked or fried.
    • Chicken Empanada: A savory pastry filled with chicken and vegetables, often enjoyed as a snack or party food in the Philippines.
    • Cassava Cake: A baked cake made with grated cassava, coconut milk, and sugar.

    Other chicken recipes you may like

    • Chicken Afritada on a plate.
      Chicken Afritada
    • Filipino Chicken Curry on a plate.
      Filipino Chicken Curry Recipe
    • Filipino Fried Chicken on a plate.
      Filipino Fried Chicken Recipe
    • Chicken Tinola in a bowl.
      Chicken Tinola Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Chicken Pastel on a plate.

    Chicken Pastel

    Chicken casserole with sausage and vegetables in a creamy sauce, topped with a flaky pastry crust.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Snack
    Cuisine: Asian, Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Bake Time: 30 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8 servings
    Calories: 539kcal
    Author: Nora Rey
    Cost: $14-$16

    Equipment

    • Sauté pan (or a shallow pot)
    • 2 or 2.5-quart oven-safe dish
    • Rolling pin or a glass with smooth sides

    Ingredients

    • 2 pounds chicken thighs, with or without the skin (see note)
    • 1 Spanish/Mexican chorizo or chorizo de Bilbao ½-inch pieces
    • 3 hotdogs or Vienna sausages ¾-inch pieces
    • 8 ounces fresh mushrooms cut in half, if big (canned button mushrooms)
    • 8 ounces potatoes bite-sized pieces
    • 6 ounces carrots bite-sized pieces
    • ½ red bell pepper bite-sized pieces
    • ½ green bell pepper bite-sized pieces
    • 3 tablespoons butter
    • 1 onion minced
    • 6 garlic cloves minced
    • ⅓ all-purpose flour
    • 1 teaspoon chicken base or bouillon cubes dissolved in 1 cup of water (sub: chicken broth)
    • 1 teaspoon fish sauce
    • 1 bay leaf
    • 1 cup heavy cream (see note)
    • ½ cup peas fresh or frozen
    • 1 sheet puff pastry thawed, if frozen (see note)
    • 1 egg lightly beaten
    • Neutral oil for searing
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Season chicken with salt and pepper on both sides. Sear over medium-high heat in a small amount of oil, skin side down first, until light brown in color for 5 minutes on each side. Transfer to a plate and cut them into 1 ½-inch pieces when slightly cooled.
    • Sear chorizo and hotdogs until lightly browned. Transfer to a plate.
    • Sear mushrooms (skip if using canned) for a minute, adding more oil as needed.
    • Add potatoes, carrots, and bell peppers. Cook them until they start to brown, about 3 minutes.
    • Lower to medium heat, then add butter, onion, and garlic cloves. Sauté for about a minute. Season with salt and pepper.
    • Sprinkle in flour and mix everything together.
    • Add stock/broth (1 teaspoon base or bouillon dissolved in 1 cup of water), fish sauce, and bay leaf. Stir to dissolve the flour.
    • Add the chicken, chorizo, hotdogs, heavy cream, and peas. Stir.
    • When it comes to a simmer, slightly lower the heat. Cover and continue simmering for 5 minutes.
    • Give it a taste and pick out the bay leaf. Transfer to an oven-safe dish.
      If you want to serve it without the pastry crust, cover and simmer longer until the chicken and vegetables are cooked. Add more water as needed.
    • Preheat your oven to 400° F (204° C).
      On a lightly floured surface, roll out the pastry sheet about an inch larger than the size of your dish.
    • Cover the filling completely with pastry crust, cutting off any excess. Seal the edges by pressing with your fingers. Cut slits on top to release the steam as it cooks and brush with egg wash (egg + water).
    • Place on a baking sheet to catch any drippings, then bake at 400° F (204° C) for 30 minutes until golden brown.

    Video

    Notes

    Note: Thaw frozen puff pastry in the fridge for a few hours, or at room temperature for 30 minutes to an hour until pliable but still cold. Use 1 or 2 pastry sheets if you like a thicker crust.
    • Chicken thighs: I used boneless chicken thighs with some skin on them. You can also use bone-in cuts of chicken for more flavor. Chicken breast is lean but won't be as moist and flavorful.
    • Cream: I used heavy cream, but light cream, half-and-half, all purpose cream, or even milk will also work. Note that the higher the fat content, the less likely it is to curdle.
    • Puff pastry: I used store-bought frozen puff pastry, a laminated dough that puffs up into crispy, flaky layers when baked. Pie crust, phyllo dough, or canned biscuits can also be used.

    Nutrition

    Calories: 539kcalCarbohydrates: 29gProtein: 33gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 132mgSodium: 510mgPotassium: 689mgFiber: 3gSugar: 4gVitamin A: 4011IUVitamin C: 28mgCalcium: 47mgIron: 3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Joyce

      October 10, 2023 at 8:50 am

      5 stars
      I love Chicken Pastel but I never thought of having it with puff pastry! This looks so good!

      Reply
      • Nora Reyes

        October 11, 2023 at 12:23 am

        Hello Joyce, Using frozen puff pastry makes it so easy. It definitely is a convenient shortcut. I hope you try it out. =)

        Reply
    2. Anne B.

      January 31, 2023 at 8:56 pm

      5 stars
      I love Chicken Pastel. My mom used to make it growing up. This one looks so delicious (love you, mom!). I’ll definitely make this.

      Reply
      • Nora Rey

        April 10, 2023 at 10:49 am

        Hello Anne,
        Great to hear that you love Chicken Pastel! It's always nice to have childhood memories associated with food. I'm sure your mom's recipe is amazing too. Let me know how it turns out when you make it!

        Reply
    5 from 3 votes (1 rating without comment)

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