Chicken Pastel (Pastel de Pollo)

Chicken pastel or a pastel de pollo is a Filipino version of chicken pot pie. The only difference is that the chicken pastel don’t have the bottom pie crust. Only the top portion is layered with a flat dough that will serve as it’s crust when baked. There is also a more Filipino version that is not baked but cooked like an ordinary chicken stew without the crust.

To cook this dish; Marinate chicken in soy sauce, calamansi juice, salt, pepper and MSG. Saute garlic and onions in oil. Add chicken and cook until slightly brown. Add bay leaf, chorizo de bilbao, and marinade. Stir occasionally. Add potatoes, carrots, and water. Simmer until chicken is tender. Add mushroom, water chestnut, Vienna sausage and red pepper. Cook until vegetables are tender. Make white sauce with 2 tbsp butter into pyrex dish. Place sliced eggs attractively on top of meat mixture. Cover with crust and brush top with beaten egg yolk. Make slits on top to let out steam. Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown. To see the rest of the recipe with the exact measurement of ingredients, continue reading.

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5 from 1 vote

How to Cook Chicken Pastel

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Chicken Recipe

Cuisine: Filipino

Servings: 4 to 6 servings

Author: Manny

Ingredients

• 1 medium size chicken cut into serving pieces
• 1 tsp. soy sauce
• 1 Tbsp. calamansi juice
• 1-1/2 tsp. salt
• 4 tsp. pepper
• 1 tsp. MSG
• 3 tbsp. cooking oil
• 1 Tbsp. garlic minced
• 2 Tbsp. onion chops
• 1 bay leaf laurel
• 1 cup Vienna sausage sliced
• 1 pc. Chorizo de Bilbao sliced
• 1/2 cup potatoes cubed
• 1 cup water
• 4 cup water chestnuts
• 4 cup red pepper cut into strips
• 2 hard-boiled eggs sliced

Instructions

How to cook chicken pastel:

• Marinate chicken in soy sauce, calamansi juice, salt, pepper and MSG.
• Saute garlic and onions in oil. Add chicken and cook until slightly brown.
• Add bay leaf, chorizo de bilbao, and marinade. Stir occasionally.
• Add potatoes, carrots, and water. Simmer until chicken is tender.
• Add mushroom, water chestnut, Vienna sausage and red pepper.
• Cook until vegetables are tender.
• Make white sauce with 2 tbsp butter into pyrex dish.
• Place sliced eggs attractively on top of meat mixture.
• Cover with crust and brush top with beaten egg yolk.
• Make slits on top to let out steam.
• Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
• Good for 6 persons.