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    Home » Chicken

    Chicken Pastel

    Published: Jan 31, 2023 by Nora Rey · This post may contain affiliate links · 1 Comment

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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 is just as delicious as its American counterpart, Chicken Pot Pie.

    Chicken Pastel in a casserole dish.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other chicken recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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. 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, or even milk will also work. Note that the higher the fat content, the less likely 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.

    How to make this recipe

    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.

    (1)Season 2 pounds of chicken with salt and pepper on both sides.

    Seasoning chicken thighs with salt and pepper.

    (2)Set a sauté pan (or a shallow pot) over medium-high heat. Sear chicken in a small amount of oil, skin side down first, until lightly browned for about 5 minutes on each side. Transfer to a plate and cut them into 1 ½-inch pieces when slightly cooled.

    Seared chicken thighs on a plate.

    (3)Add 1 chorizo. When it starts to brown, add 3 hotdogs and sear them for a minute until lightly browned. Transfer to a plate.

    (4)Sear 8 ounces of mushrooms (skip if using canned) for a minute, adding more oil as needed. Add 8 ounces potatoes, 6 ounces carrots, and ½ each of red and green bell peppers. Cook them until they start to brown, about 3 minutes.

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

    (5)Lower to medium heat, then add 3 tablespoons butter, 1 onion, and 6 garlic cloves. Sauté for about a minute. Season with salt and pepper.

    (6)Sprinkle ⅓ cup of flour and mix.

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

    (7)Add the stock/broth (1 teaspoon base or bouillon dissolved in 1 cup of water), 1 teaspoon fish sauce, and a bay leaf. Stir to dissolve the flour.

    (8)Add the chicken, chorizo, hotdogs, 1 cup heavy cream, and ½ cup peas. When it comes to a simmer, slightly lower the heat. Cover and continue simmering for 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.

    (9)Mix and give it a taste. Pick out the bay leaf.

    If you want to serve Chicken Pastel without the pastry crust, cover and simmer longer until the chicken and vegetables are cooked. Add more water as needed.

    Mixing Chicken Pastel in the saute pan.

    (10)Transfer to a 2 or 2.5-quart oven-safe dish.

    Transferring Chicken Pastel to the casserole dish.

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

    (11)On a lightly floured surface, roll out the pastry sheet about an inch larger than the size of your dish. If it tears, rub it with a bit of water and gently squeeze it back together.

    Rolling out the puff pastry with a rolling pin.

    (12)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).

    Brushing the puff pastry with egg wash.

    (13)Place on a baking sheet to catch any drippings. Bake at 400° F (204° C) for 30 minutes until golden brown.

    Baked Chicken Pastel in a dish.

    Let the Chicken Pastel cool for about 10 minutes before serving.

    Chicken Pastel on a plate

    Frequently asked questions

    Can you freeze Chicken Pastel?

    Yes! You can freeze it, baked or unbaked. Add more liquid to the filling to prevent it from drying out in the freezer. It can last up to 3 months in the freezer when wrapped well.

    To bake it frozen, brush with egg wash and partially thaw it while preheating the oven. Cover with foil during the first 20 minutes of baking to ensure it puffs up beautifully and does not brown too quickly. Bake until golden brown on top, adding a few more minutes as needed.

    Why is my puff pastry too soft?

    At room temperature, the butter melts and makes the dough sticky and difficult to handle. You can put it back in the fridge until it becomes firm and more manageable.

    How do you know when Chicken Pastel is done?

    Generally, chicken and casseroles should be cooked to 165° F (73.9° C). Since the filling is usually pre-cooked, Chicken Pastel is ready as soon as the crust turns golden brown.

    Other chicken recipes you may like

    • Embutido Filipino Meatloaf
      Embutido (Filipino Meatloaf)
    • Easy Paella in a pan
      Easy Paella
    • lemon chicken piccata on a plate
      Lemon Chicken Piccata
    • Creamy chicken marsala on a plate
      Creamy Chicken Marsala

    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 Pastel is a casserole with chicken, sausages, and vegetables in a creamy sauce topped with a flaky pastry crust.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Snack
    Cuisine: Asian, Filipino
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Bake Time: 30 minutes
    Total Time: 1 hour 20 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
    • 1 Spanish/Mexican chorizo or chorizo de Bilbao ½-inch pieces
    • 3 hotdogs or Vienna sausages ¾-inch pieces
    • 8 ounces mushrooms (fresh or canned) cut in half, if big
    • 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 dissolved in 1 cup of water
    • 1 teaspoon fish sauce
    • 1 bay leaf
    • 1 cup heavy cream sub:light cream or milk
    • ½ cup peas fresh or frozen
    • 1 sheet puff pastry thawed, if frozen
    • 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 lightly browned 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 flour and mix.
    • 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 the 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.

    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
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    Comments

    1. 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

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