Ever find yourself staring into the fridge, hoping a gourmet dinner will magically appear between a leftover meatloaf and yesterday’s salad? We’ve all been there. That’s where this chicken pastel comes to the rescue—a dish that feels like a warm hug after a long day. It’s creamy, savory, and a bit nostalgic (especially if you grew up with pot pies on your dinner table).

What’s even better? This isn’t some complicated, chef-level feat. This is a simple chicken pastel recipe that packs all the creamy goodness and heartwarming flavors into one easy-to-follow dish. Whether you’re trying to win over a picky eater or just craving something rich and hearty, this is the dish.

Why You’ll Love This Chicken Pastel

The beauty of chicken pastel lies in its balance of tender chicken, buttery crust, and creamy, savory filling. It’s a Filipino-style pot pie that’s big on comfort and even bigger on flavor. What makes it extra special is the addition of Chorizo de Bilbao, mushrooms, and Vienna sausages—all bringing bold flavors to the table. Think Sunday dinner vibes without the five-hour prep.

Ingredients You’ll Need (Yes, Including the Crust!)

For the Filling:

• 2 lbs boneless, skinless chicken thighs, cubed
• Juice of 1 lemon
• 2 tbsp soy sauce
• 1 tbsp canola oil
• 5 oz Chorizo de Bilbao, cubed
• 2 tbsp butter
• 1 onion, chopped
• 1 garlic clove, minced
• 2 tbsp flour
• 2 cups water
• Salt and pepper to taste
• 1 large carrot, cubed
• 1 cup frozen peas, thawed
• 1 can (7 oz) button mushrooms, sliced
• 1 can (5 oz) Vienna sausages, sliced
• ½ cup evaporated milk

For the Crust:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 stick cold butter
• ¼ cup chilled vegetable shortening
• 3 to 4 tbsp ice water

Egg Wash:

• 1 egg
• 1 tbsp water

Step-by-Step: From Prep to Plate

Step 1: Marinate Like You Mean It

Toss the chicken with lemon juice and soy sauce. Let it hang out for about 30 minutes while you prep everything else. This step isn’t just for fun—it infuses the chicken with a citrusy-salty punch.

Step 2: Bring the Sizzle

Heat oil in a large skillet. Add chorizo and cook until lightly browned, then remove and set aside. In the same pan, melt butter and sauté onions and garlic until fragrant. (You know that smell—it’s the “dinner’s almost ready” aroma we all love.)

Step 3: Build the Sauce

Sprinkle flour over your sautéed onions and stir well—no lumps allowed! Gradually add water, stirring constantly until smooth. Bring to a boil and simmer until slightly thickened.

Step 4: The Chicken Comes In

Add marinated chicken, carrots, peas, mushrooms, sausages, and chorizo. Simmer until the chicken is cooked through and the veggies are tender. Stir in evaporated milk, season with salt and pepper, and remove from heat.

Step 5: Crust Creation

Combine flour and salt in a bowl. Cut in butter and shortening until crumbly. Gradually add ice water until the dough comes together. Wrap it up and chill for 30 minutes. (Pro tip: Dancing to your favorite kitchen playlist during this wait is optional, but highly encouraged.)

Step 6: Assemble and Bake

Preheat oven to 375°F. Roll out the dough and place it over your chicken filling (whether you’re using one big baking dish or smaller ramekins). Crimp the edges, cut steam vents, and brush with egg wash.

Bake for 30–35 minutes or until golden brown. Let it rest for a few minutes—it’ll be piping hot!

Tips for the Best Chicken Pastel Recipe

• Short on Chorizo? No sweat. Smoked sausage or even bacon can fill in nicely.
• Crust a bit intimidating? Store-bought pie dough will still earn you a round of applause.
• Veggie Switcheroo: Swap peas for corn or toss in bell peppers. This recipe’s flexible!

A Little Story from My Kitchen to Yours

This original chicken pastel recipe became a staple at our house during those hectic weeknights when dinner needed to be both hearty and kid-approved. The first time I made it, my daughter took one bite and declared, “It’s like pie, but dinner!” High praise from a third-grader, right?

Since then, it’s been our rainy day favorite. Cozy, creamy, and always comforting.

FAQs

What’s the chicken pastel origin?
It’s a beloved Filipino adaptation of Spanish pastel de pollo, made with familiar pantry staples and rich flavors. It’s evolved into the ultimate comfort dish.

Can I prep it ahead of time?
Absolutely. You can make the filling a day ahead and refrigerate. Just roll out your crust when you’re ready to bake.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven to keep the crust crisp!

This chicken pastel recipe isn’t just about feeding your family—it’s about bringing them together, one flaky, creamy bite at a time. Whether it’s your first time trying this dish or it’s already a favorite, I hope it becomes part of your comfort food rotation. And if your kids go back for seconds? That’s your cue to boast a little—Boast Recipes style.

Let me know how yours turns out, and hey, don’t forget to snap a pic and tag me!

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