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.