Chicken Pastel Recipe

Chicken pastel is a Filipino chicken casserole with chicken, sausages, and vegetables in a creamy sauce, topped with a flaky pastry crust.

It's similar to chicken pot pie, but with Filipino flavors.

Store-bought puff pastry makes it easier, but you can also serve it without the crust.

Ingredients You'll Need

Notes and Substitutions

• Chicken thighs: Boneless thighs stay juicy and cook quickly. Bone-in chicken works too, but chicken breast can turn dry.
• Cream: Heavy cream makes the sauce rich and creamy. You can also use light cream, half-and-half, all-purpose cream, or milk. Lower-fat options may curdle more easily.
• Puff pastry: Store-bought puff pastry is easy to use. You can also use pie crust, phyllo dough, or canned biscuits.

How to Make Chicken Pastel (Step-by-Step)

Note: Thaw frozen puff pastry in the fridge for a few hours, or at room temperature for 30-60 minutes. It should be flexible but still cold. Use 1 or 2 sheets, depending on how thick you want the crust.

Step 1: Season the chicken

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

Step 2: Sear the chicken

Heat a large pan over medium-high heat.

Add a little oil, then sear the chicken (skin-side down first) until browned on both sides.

Transfer to a plate. Let it cool slightly, then cut into 1½-inch pieces.

Optional: For extra flavor, marinate the chicken in soy sauce and calamansi (or lemon juice) before searing.

Step 3: Brown the chorizo and hotdogs

Add 1 chorizo (cut into ½-inch pieces) and cook until lightly browned.

Add 3 hotdogs (cut into ¾-inch pieces) and cook for about a minute. Transfer to a plate.

Step 4: Sear the vegetables

Brown 8 oz mushrooms (halved if large) for about a minute. Skip this if using canned.

Then, add:

• 2 potatoes (cut into bite-sized pieces)
• 1 carrots (cut into bite-sized pieces)
• ½ red and ½ green bell pepper (cut into chunks)

Cook until lightly browned.

Step 5: Sauté the aromatics

Lower the heat to medium. Add:

• 3 tablespoons butter
• 1 onion (chopped)
• 6 garlic cloves (minced)

Cook for about a minute, then season with salt and pepper.

Step 6: Add the flour

Sprinkle in ⅓ cup flour and mix well.

Step 7: Add the liquid

Pour in:

• 1 cup broth (or 1 teaspoon base/bouillon + 1 cup water)
• 1 teaspoon fish sauce
• 1 bay leaf

Stir well, scraping the bottom of the pan.

Step 8: Add the meat and cream

Add:

• chicken, chorizo, and hotdogs
• 1 cup heavy cream
• ½ cup green peas

Stir everything together.

Cover and cook for a few minutes, until heated through.

Step 9: Taste and adjust

Taste and adjust the seasoning as needed. Remove the bay leaf.

If you are serving without the crust, cover and cook a bit longer until the chicken and vegetables are fully cooked.

Step 10: Transfer to a baking dish

Transfer the mixture to a 2.5-quart baking dish or a similar baking dish.

Preheat the oven to 400°F (204°C).

Step 11: Roll out the pastry

On a lightly floured surface, roll the pastry so it's about 1 inch larger than your dish.

If it tears, press it back together with a little water.

Step 12: Cover with pastry

Place the pastry over the filling and trim any excess. Press the edges to seal.

Cut a few slits on top, then brush with egg wash (egg + water).

Step 13: Bake

Place the dish on a baking sheet to catch drips.

Bake at 400°F (204°C) for about 30 minutes, until the crust is golden brown.

Let the chicken pastel cool for about 10 minutes before serving.

Cooking Tips

• Brown the chicken well for more flavor.
• Cut everything into similar sizes so it cooks evenly.
• Mix the flour well to avoid lumps.
• Stir and scrape the pan when adding liquid to get all the flavor.
• Don't overbake; stop when the crust is golden.

Recipe FAQs

More Filipino Baked Recipes

• Baked macaroni: Macaroni with meat sauce, topped with béchamel and cheese.
• Embutido: Pork meatloaf with raisins, bell peppers, and eggs.
• Rellenong manok: Stuffed chicken with meat and vegetables.
• Rellenong bangus: Stuffed milkfish with sautéed fish and vegetables.
• Chicken empanada: Savory pastry filled with chicken and vegetables.
• Cassava cake: Grated cassava with coconut milk and sugar.