Go Back
Chicken Pastel Pin It!
Print Recipe

How to Cook Chicken Pastel

Chicken pastel is a creamy Filipino baked chicken dish made with tender chicken, vegetables, and a rich sauce, topped with a golden crust that’s similar to a savory pot pie.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken pastel, chicken pot pie Filipino style, chicken recipe, creamy chicken casserole, Filipino chicken pastel
Servings: 6 servings
Calories: 354kcal
Author: Manny

Ingredients

  • 1 whole 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 pc 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.

Notes

Frequently Asked Questions:

Why is my chicken pastel too watery?

A watery filling usually means the sauce wasn’t reduced enough before baking. The mixture should be slightly thick on the stovetop since it will loosen more in the oven. Let it simmer a bit longer until it coats the back of a spoon for a creamier chicken pastel.

How do I keep the crust from getting soggy?

A soggy crust often happens when steam gets trapped under the dough while baking. Make small slits on top to let the heat escape and keep the crust light and crisp. Also, avoid overly thin sauce so your pastel doesn’t release too much moisture.

Can I make chicken pastel ahead of time?

Yes, you can prepare the filling in advance and store it in the fridge for up to a day. When ready to bake, transfer it to a dish, add the crust, and bake as instructed. This makes the dish a convenient option for gatherings or busy days.