Description
This Chicken Pastel is a rich and comforting Filipino-style pot pie made with tender chicken thighs, Chorizo de Bilbao, mushrooms, and Vienna sausages all nestled in a creamy filling under a buttery, flaky crust. Perfect for a cozy family dinner.
Ingredients
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
Instructions
Step 1: Marinate Like You Mean It
Toss the chicken with lemon juice and soy sauce. Let marinate for about 30 minutes.
Step 2: Bring the Sizzle
In a large skillet, heat oil and cook chorizo until lightly browned. Remove and set aside. In the same pan, melt butter and sauté onions and garlic until fragrant.
Step 3: Build the Sauce
Sprinkle flour over the onions and stir well. Gradually add water, stirring 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 cooked chorizo. Simmer until chicken is cooked through. Stir in evaporated milk and season with salt and pepper. Remove from heat.
Step 5: Crust Creation
Combine flour and salt in a bowl. Cut in butter and shortening until crumbly. Add ice water gradually until dough forms. Wrap and chill for 30 minutes.
Step 6: Assemble and Bake
Preheat oven to 375°F (190°C). Roll out the dough and cover the chicken filling in your baking dish. Crimp edges, cut vents, and brush with egg wash.
Bake for 30–35 minutes until golden brown. Let rest before serving.
Notes
You can substitute Chorizo de Bilbao with smoked sausage or bacon.
Store-bought pie crust is a handy alternative for busy nights.
Swap in corn or bell peppers for the peas to suit your taste.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking,sauteing
- Cuisine: filipino
Nutrition
- Serving Size: 1 portion
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: < 0,5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
Keywords: chicken pastel, Filipino pot pie, creamy chicken pie, comfort food, chicken dinner