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Chicken Pastel on a plate.
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Chicken Pastel Recipe

Chicken casserole with sausages and vegetables in a creamy sauce, topped with flaky pastry crust.
Course Main Dish
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

  • Large pan
  • Baking dish (about 2.5 quarts)
  • Rolling pin (or a glass)
  • Baking Sheet

Ingredients

  • 2 pounds chicken thighs with or without skin
  • 1 chorizo cut into ½-inch pieces
  • 3 hotdogs (or Vienna sausages) cut into ¾-inch pieces
  • 8 ounces button mushrooms halved if large (or canned)
  • 2 potatoes cut into bite-sized pieces
  • 1 carrot cut into bite-sized pieces
  • ½ red bell pepper cut into chunks
  • ½ green bell pepper cut into chunks
  • 3 tablespoons butter
  • 1 onion chopped
  • 6 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth (or 1 teaspoon base/bouillon + 1 cup water)
  • 1 teaspoon fish sauce
  • 1 bay leaf
  • 1 cup heavy cream
  • ½ cup green peas
  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)
  • Neutral oil
  • Salt and pepper
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper. Sear until browned on both sides. Transfer to a plate, cool slightly, then cut into pieces.
  • Lightly brown the chorizo and hotdogs. Transfer to a plate.
  • Brown the mushrooms (skip if canned). Add potatoes, carrots, and bell peppers. Cook until lightly browned.
  • Lower the heat. Add butter, onion, and garlic. Cook until softened, then season with salt and pepper.
  • Add flour and mix well.
  • Pour in the broth, fish sauce, and bay leaf. Stir well, scraping the bottom of the pan.
  • Add the chicken, chorizo, hotdogs, cream, and peas. Stir, cover, and cook until heated through.
  • Transfer to a baking dish.
  • Roll out the pastry slightly larger than the dish. Cover the filling, trim the excess, and seal the edges. Cut slits on top and brush with egg wash.
  • Bake at 400°F (204°C) for about 30 minutes, until golden brown.
  • Let cool for about 10 minutes before serving.

Video

Notes

Note: Thaw puff pastry in the fridge or at room temp until flexible but still cold. Use 1–2 sheets, depending on how thick you want the crust.
  • Chicken thighs: Boneless thighs stay juicy and cook quickly. Bone-in works too; breast can turn dry.
  • Cream: Heavy cream, light cream, half-and-half, all-purpose cream, or milk all work. Lower-fat options may curdle more easily.
  • Puff pastry: Store-bought puff pastry is easiest. Pie crust, phyllo, or canned biscuits also work.
 
Cooking Tips
  • Brown the chicken for better flavor.
  • Cut evenly so everything cooks the same.
  • Mix the flour well to avoid lumps.
  • Scrape the pan when adding liquid.
  • Bake until the crust is golden.

Nutrition

Calories: 539kcal | Carbohydrates: 29g | Protein: 33g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 132mg | Sodium: 510mg | Potassium: 689mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4011IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 3mg