Chicken Pastel Recipe

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!

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.

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.

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.

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.

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.

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.

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.

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

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).

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.

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

Recipe FAQs

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.