What You’ll Find Here?
To be honest, I used to skip cooking Chicken Pastel and I totally regret it.
The first time I made it at home, the smell filled the kitchen and my kid came running, asking, “Dad, what are you cooking?”
That’s when I knew it was something special.
Chicken Pastel is creamy, comforting, and packed with flavor.
The chicken turns tender, the potatoes and carrots soak up all that rich sauce, and the sausage adds a delicious twist.
Every spoonful just hits the spot.
Now it’s a go-to dish in our house, especially on weekends when I want to cook something that feels a little extra but still simple to make.
If you want a Filipino comfort food that’s both easy and impressive, this one’s a winner.
What is Chicken Pastel and What Makes it Unique?
Chicken Pastel is a Filipino dish with Spanish origins, known for its rich, creamy sauce and mix of hearty ingredients. Imagine tender chicken, flavorful chorizo, and vegetables like carrots, potatoes, and bell peppers, all simmered together in a savory, creamy sauce. What makes it unique is how it’s often topped with a buttery pastry crust, adding a nice, flaky texture to the dish. This blend of flavors and textures makes Chicken Pastel a comforting, one-pot meal that’s perfect for special occasions or family meals!
Chicken Pastel Ingredients
Chicken (cut into serving pieces)
Use tender chicken pieces that soak up all the flavors from the marinade. Each bite turns out juicy and full of that savory, tangy goodness.
Fish Sauce, White Pepper Powder, and Calamansi Juice
This trio gives the chicken its balanced flavor, savory from the fish sauce, zesty from calamansi, and a gentle kick from white pepper.
Potatoes, Carrots, and Bell Peppers
These colorful veggies add sweetness, crunch, and heartiness. They also make the dish look more vibrant and appetizing.
Chicken Franks
These bring a smoky, meaty flavor that blends perfectly with the creamy sauce, making the dish extra satisfying.
Butter, Garlic, and Onion
Start your sauce with this trio. They create a rich, aromatic base that fills your kitchen with an irresistible smell.
Chorizo and Bay Leaves
Chorizo adds a deep, spiced flavor, while bay leaves lend an earthy aroma that makes the sauce even more flavorful.
Evaporated Milk, All-Purpose Cream, and Grated Cheese
These make the sauce rich and creamy. The cheese adds a little saltiness and ties everything together beautifully.
Salt
Just a pinch brings out all the flavors and balances the richness of the sauce.
How I Cook Chicken Pastel
1. Marinate the Chicken
I start by placing the chicken in a bowl and adding fish sauce, a bit of white pepper, and calamansi juice. If you don’t have calamansi, lemon juice works too. I mix everything by hand to make sure the chicken soaks up all the flavors. I let it sit for at least 30 minutes. Trust me, this step makes a big difference in taste.
2. Fry the Veggies and Franks
While the chicken is marinating, I heat oil in a pan and fry the potatoes and carrots until they get a nice golden color. I take them out and set them aside. In the same pan, I quickly brown the bell peppers and chicken franks, then remove them too.
3. Sauté the Aromatics
I lower the heat and melt some butter in the same pan. Then I sauté garlic and onions until they smell really good and turn soft. I add a few slices of chorizo and some bay leaves and cook them for about a minute to boost the flavor even more.
4. Cook the Chicken
Time to add the marinated chicken. I sauté it until each piece is nicely browned. That browning adds an extra layer of flavor.
5. Simmer the Chicken
I pour in a cup of water, cover the pan, and let it simmer over low heat until the chicken turns tender. This usually takes a bit of time, but it’s worth it.
6. Make it Creamy
Once the chicken is cooked through, I pour in evaporated milk and let it boil gently. Then I stir in all-purpose cream and grated cheese until the sauce turns smooth and creamy.
7. Bring it All Together
I taste the sauce and add salt if needed. Then I toss back the fried potatoes, carrots, bell peppers, and franks. I gently mix everything and let it cook for a few more minutes so all the flavors can come together.
8. Serve and Enjoy
That’s it. I usually serve this with hot steamed rice, but you can also use it as a filling for baked pastries if you want to get creative. Either way, it’s always a hit at home.
More Chicken Recipes to Try
Looking for more delicious ways to cook chicken? Here are some Pinoy favorites that are perfect for everyday meals:
Chicken Adobo – Classic soy sauce and vinegar braised chicken with garlic and bay leaves
Tinolang Manok – Light and gingery chicken soup with green papaya and malunggay leaves
Chicken Afritada – Tomato-based stew with chicken, potatoes, and bell peppers
Chicken Curry – Filipino-style curry with creamy coconut milk, chicken, and vegetables
Chicken Teriyaki – Sweet and savory pan-fried chicken glazed with homemade teriyaki sauce
Frequently Asked Questions
Yes, but chicken breast tends to be drier. To keep it moist, be careful not to overcook it during the simmering step.
Yes! You can add mushrooms, peas, or even green beans for extra flavor and texture.
Reheat it on low heat in a pan, adding a bit of water or cream to loosen up the sauce if it thickened in the fridge.
Absolutely. Let it cool completely before transferring to a freezer-safe container. It can last up to 2 months in the freezer.
Chicken Pastel
Ingredients
For Marinating:
- 1 kilogram Chicken (cut into serving pieces)
- 2 tbsp Fish Sauce
- 1 tsp White Pepper Powder
- 1/4 cup Calamansi Juice
For Frying:
- 2 pcs Potatoes (cubed)
- 2 pcs Carrots (cubed)
- 1 pcs Red Bell Pepper (sliced)
- 1 pcs Green Bell Pepper (sliced)
- 4 pcs Chicken Franks (sliced)
For Sautéing and Sauce:
- 60 grams butter
- 8 cloves Garlic (minced)
- 1 piece Onion (diced)
- 1 piece Chorizo (sliced)
- 3 pcs Bay Leaves
- 1 cup Water
- 1 cup Evaporated Milk
- 1 cup All-purpose Cream
- 1/4 cup Grated Cheese
- Salt to taste
Instructions
- In a bowl, combine the chicken pieces, fish sauce, white pepper powder, and calamansi juice. Mix well and let it marinate for at least 30 minutes.
- In a pan, heat some oil over medium heat. Fry the cubed potatoes and carrots until they are golden and slightly tender. Remove and set aside. In the same pan, fry the red and green bell peppers and the chicken franks until slightly browned. Remove and set aside.
- In the same pan, add the butter and let it melt. Sauté the minced garlic and diced onion until fragrant and translucent. Add the sliced chorizo and bay leaves, cooking for another minute. Add the marinated chicken and sauté until the chicken is browned on all sides.
- Add 1 cup of water to the pan, cover, and let it simmer over low heat until the chicken is cooked through and tender.
- Once the chicken is cooked, pour in the evaporated milk and bring it to a boil.
- Add the all-purpose cream and grated cheese, stirring until the cheese has melted and the sauce is smooth.
- Taste and adjust seasoning with salt if necessary.
- Add the fried potatoes, carrots, bell peppers, and chicken franks back into the pan. Stir gently to combine and let everything cook together for a few minutes.
- Serve the Chicken Pastel hot with steamed rice or as a filling for baked pastries.
