A tasty and simple to cook chicken pastel using readily available ingredients which you can find in your local supermarket. It required no baking and no need to top it with pastry crust. That is why it is a Pinoy style chicken pastel. Although this is a Pinoy style, we tried to use dried Chinese mushroom which makes this dish taste better that using canned button mushrooms.
I also think the Vienna sausage is a must for the dish but some are using hotdogs which is quite okay. But I think using chicken hotdog is better because it mimics the Vienna sausage in color and texture than the red colored hotdogs.
Chicken Pastel: A Taste of Home and Heart
Chicken pastel holds a special place in my heart. The first time I tasted it was during a rainy afternoon in Laguna, where my Tita Nena served it as the centerpiece of her cozy family dinner. The dish was rich and creamy, with flavors that danced between savory and slightly sweet, making it impossible to stop at just one serving. Since then, it has become a go-to comfort food in my kitchen, especially when I want to bring a slice of those nostalgic moments back to life.
This Pinoy version is a simpler take on the Spanish-inspired dish. Unlike the traditional version encased in a flaky pastry crust, this one skips the baking but delivers the same warmth and satisfaction. It’s hearty, loaded with vegetables, sausage, and chicken, and best of all, easy to prepare with ingredients you can easily find in your local supermarket.
The Secret to a Flavorful Chicken Pastel
One of the keys to making an unforgettable chicken pastel is marinating the chicken with salt and pepper beforehand. My Lola always emphasized this step, and I now understand why. The simple seasoning not only ensures that the chicken is well-flavored down to the bone but also enhances the overall taste of the dish.
Another element that elevates this recipe is the use of dried Chinese mushrooms instead of canned button mushrooms. These add a slightly earthy flavor and a chewier texture, balancing the creaminess of the sauce. If you can’t find these in your local market, they’re worth a trip to an Asian store. Just soak them in warm water for a few minutes to rehydrate, and they’re good to go.
Why Vienna Sausages Are a Must
When my Kuya Carlo first showed me how to cook chicken pastel, he insisted on using Vienna sausages. While some people substitute them with hotdogs, there’s something about the texture and mild flavor of Vienna sausages that perfectly complements the dish. If you’re using hotdogs, opt for chicken hotdogs instead of the red, artificially colored ones—they come closest to the real deal in both taste and texture.
Adding all-purpose cream and cheese toward the end is another step that makes the chicken dish so indulgent. The combination of the two creates a rich, velvety sauce that clings to every piece of chicken and vegetable. My younger brother, Danilo, who’s quite the picky eater, always says it’s his favorite part of the dish.
Cooking Techniques That Make a Difference
Sautéing the onions and garlic until fragrant may seem like a small step, but it sets the stage for a flavorful base. When you sauté, you’re releasing the natural sugars in the aromatics, which add depth to the dish.
Simmering the chicken with the mushrooms and chicken powder under a covered pot allows the flavors to meld beautifully. The steam cooks the chicken gently, keeping it juicy and tender. When you add the potatoes and carrots later, their natural starches thicken the sauce slightly, creating that signature pastel consistency.
Lastly, letting the dish simmer for a couple more minutes after adding the milk and cream ensures that everything comes together harmoniously. The heat softens the cheese just enough to dissolve it into the sauce, creating that creamy finish everyone loves.
A Bit of History on Chicken Pastel
Chicken pastel, or pastel de pollo, traces its roots to Spanish cuisine, brought to the Philippines during the colonial period. Traditionally, it was a pie filled with chicken, sausages, and vegetables, baked to golden perfection. Over time, Filipinos adapted the dish to suit local tastes and available ingredients.
Our Pinoy-style skips the pastry crust but retains the soul of the original dish: a hearty and comforting meal shared with loved ones. It’s a shining example of how Filipino cuisine takes foreign influences and makes them uniquely our own.
Serve It Hot and Fresh
Chicken pastel is best enjoyed fresh off the stove, served over steaming white rice. The creamy sauce seeps into the rice, making every spoonful a delightful experience. My cousin Lila, who loves experimenting with side dishes, sometimes pairs it with a simple cucumber and tomato salad to balance the richness of the dish.
This dish has become a staple at family gatherings, and every time I cook it, I’m reminded of the laughter and stories shared over the dinner table. Whether you’re making it for a special occasion or as a simple weekday meal, it brings people together with its heartwarming flavors.
So, the next time you’re looking for something hearty and delicious to serve your family, give this pastel a try. It’s a dish steeped in history, bursting with flavor, and guaranteed to make your mealtime extra special.
Chicken Pastel Pinoy Style
Ingredients
- 1 kilo chicken cut into serving pieces
- 2 pcs medium sized potatoes peeled and cut into large cubes
- 2 pcs medium sized carrots peeled and cut into large cubes
- 1 pc large bell pepper cut into squares
- 1 small can Vienna sausage drained and cut into 2 pieces
- 1/2 cup dried Chinese mushrooms soaked in hot water and sliced
- 1 cup evaporated milk
- 2 pcs medium sized onion minced
- 5 cloves garlic minced
- 1/2 cup Eden cheese grated
- 1 tsp. chicken powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp. cooking oil
- 1 small pack all purpose cream 125ml
Instructions
How to cook Pinoy Chicken Pastel:
- Put chicken in a bowl and add salt and pepper. Mix the well until the chicken is well coated. Set aside.
- In a wok, heat cooking oil and saute onion and garlic until the fragrant.
- Then add chicken and saute for 1 minute. Then add the mushroom and saute again for a few seconds. Then cover.
- Let it simmer for a minute then add the chicken powder. Stir and cover again and let it simmer for 15 minutes more.
- Then add the carrots and potatoes. Stir then cover and let it simmer until the potatoes and carrots are almost tender.
- Then add the bell pepper, Vienna sausage, milk, all-purpose cream and cheese. Bring to a boil and stir.
- Simmer for 2 minutes more then turn off heat. Serve hot with steaming rice.
Video
Watch the Video Below on How to Cook Chicken Pastel Pinoy Style:
Notes
Cooking Tips:
Marinate the Chicken for Deeper Flavor
Before cooking, season the chicken with salt and pepper and let it sit for at least 15 minutes. This simple step allows the seasoning to penetrate the meat, ensuring each bite is flavorful. It also helps the chicken retain its juiciness while cooking, making the dish more enjoyable.Use Fresh or High-Quality Ingredients
Opt for fresh vegetables like carrots, potatoes, and bell peppers to ensure the best texture and flavor in your dish. If using dried Chinese mushrooms, soak them properly to bring out their rich, earthy taste. High-quality cream and cheese can make all the difference in creating a creamy, indulgent sauce that ties the dish together.Simmer Gently for Perfectly Cooked Vegetables
When adding the carrots and potatoes, simmer the dish gently to allow them to cook evenly without turning mushy. Stir occasionally to prevent them from sticking to the bottom of the pan. By the time the sauce thickens, the vegetables will be tender and infused with the dish’s rich flavors.
