To tell you honestly, I seldom cooked this dish before—and I regret it! The first time I made Chicken Pastel for my family, the whole house smelled so good.
My kid came running to the kitchen, asking, “Dad, ano niluluto mo?” It’s that kind of dish—comforting, creamy, and full of flavor. The tender chicken, mixed with carrots, potatoes, and sausages, all swimming in a thick, savory sauce—grabe the taste! It’s like a warm hug in a bowl. Now, it’s a favorite in our home, especially on weekends when I want to make something special but not too complicated. So if you’re looking for a dish that’s easy but feels fancy, this is it!
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) – Tender chicken is the star of this dish, absorbing all the delicious flavors during marination. Each bite is juicy and packed with the tangy and savory taste from the marinade.
Fish Sauce, White Pepper Powder, and Calamansi Juice – This combination gives the chicken a savory, zesty, and mildly peppery kick, balancing the flavors perfectly.
Potatoes, Carrots, and Bell Peppers – These colorful vegetables add a natural sweetness and slight crunch, making each spoonful of Chicken Pastel more vibrant and hearty.
Chicken Franks – These add a smoky, meaty flavor that blends well with the creamy sauce, making the dish extra comforting.
Butter, Garlic, and Onion – This trio creates a rich, aromatic base for the sauce, filling the air with a mouthwatering smell while cooking.
Chorizo and Bay Leaves – The chorizo adds a deep, slightly spiced flavor, while bay leaves bring an earthy fragrance to round off the taste.
Evaporated Milk, All-Purpose Cream, and Grated Cheese – These make the sauce luxuriously creamy, with the cheese adding a mild saltiness that enhances every bite.
Salt – A simple but essential ingredient to balance and enhance all the flavors in the dish!
How To Cook Chicken Pastel?
Marinate the Chicken
First, grab a bowl and toss in your chicken pieces, fish sauce, white pepper, and calamansi juice. Mix it well with your hands or a spoon until the chicken is well-coated. Let it marinate for at least 30 minutes. This step really packs the chicken with flavor!
Fry the Veggies and Franks
While the chicken is marinating, heat some oil in a pan over medium heat. Fry the potatoes and carrots first until they turn golden and slightly soft. Take them out and set aside. Then, in the same pan, fry the bell peppers and chicken franks until they’re slightly browned. Set them aside as well.
Sauté the Aromatics
In the same pan, add butter and let it melt. Once melted, throw in the garlic and onions, and sauté until they smell amazing and turn translucent. Add your chorizo slices and bay leaves, and cook for another minute to infuse the flavors.
Cook the Chicken
Now, it’s time for the marinated chicken. Add it to the pan and sauté until it’s browned on all sides. You’ll want to make sure the chicken gets a nice color here for extra flavor.
Simmer the Chicken
Pour in a cup of water, cover the pan, and lower the heat. Let it simmer until the chicken is fully cooked and tender. This step gives time for all those flavors to meld together.
Add Creaminess
Once the chicken is cooked, pour in the evaporated milk and let it come to a boil. Then, stir in the all-purpose cream and grated cheese. Keep stirring until the cheese melts and the sauce becomes smooth and creamy.
Combine Everything
Taste your sauce and adjust the salt if needed. Now, toss the fried potatoes, carrots, bell peppers, and chicken franks back into the pan. Gently stir everything together and let it cook for a few more minutes to bring all the flavors together.
Serve and Enjoy!
Your Chicken Pastel is ready! Serve it hot with steamed rice, or if you want to go fancy, use it as a filling for baked pastries. Either way, your family will love it.
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.
