Chicken Pastel Recipe

Chicken Pastel is a yummy dish that is usually served with pie crust on top. Not to be mistaken with the Brazilian Pastel, the crust of this Chicken Pastel Recipe is very similar to that of buko pie and empanada.

Chicken Pastel

When it comes to its overall flavor, Chicken Pastel can be compared to chicken pot pie or turkey pot pie. The only distinguising factor is the chorizo which also gives this dish a wonderful unique flavor.

You can always try to play around adding some ingredients to tailor to your preference. for example, I usually add chopped boiled eggs when I make this for myself. You can also add other ingredients that can enhance the flavor and texture of  your own chicken Pastel.

Try this Chicken Pastel recipe and let me know what you think.

Chicken Pastel
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
    Prep time: 
    Cook time: 
    Total time: 
    Ingredients
    • Pastry dough
    • 2 lbs. boneless chicken breast, cubed
    • 2 pieces Chorizo (or Chinese sausage)
    • 2 pieces Beef franks (or Vienna sausage, hotdogs)
    • 1 regular sized carrots, cubed
    • 1 regular sized potato, cubed
    • 2 1/2 tbsp. flour
    • 1 cup chicken stock
    • 6 to 10 pieces green olives
    • 3 tbsp soy sauce
    • 1 pc lemon (or 5 pieces calamansi)
    • 1 cup white mushroom sliced (or button mushrooms)
    • 1/2 cup butter
    • 1 tsp. salt
    • 1 tsp. ground black pepper
    • 3 cups water
    Instructions
    1. Marinade the chicken in lemon and soy sauce mixture for a minimum of 10 minutes
    2. In a pot, place 3 cups of water and bring to a boil
    3. Add the salt and pepper then put-in the chicken
    4. Let the chicken cook until tender. Set aside
    5. On the same pan, apply heat and melt 1/4 cup butter.
    6. Put-in the cooked chicken and cook for 2 minutes.
    7. Add the Chorizo (or Chinese sausage) and beef franks (or Vienna sausage, hotdogs) and simmer for 5 minutes
    8. Pour the chicken stock and bring to a boil
    9. Put-in the carrots, potatoes, mushrooms, and green olives. Mix and simmer for 5 minutes
    10. Meanwhile, prepare the flour and butter mixture in a separate pan. Heat a small pan and put-in 1/4 cup of butter. Let the butter melt then add 2 tablespoons flour. Stir until the flour absorbs the butter. Pour-in 1/2 to 3/4 cup of water and mix thoroughly until the mixture becomes smooth and thick.
    11. Thicken the sauce by adding flour and butter mixture
    12. Put the chicken in an oven-safe container and cover the top with dough. Fit the pastry dough on top of the container and trim according to the container size
    13. Using a fork, shape the edge of the dough by pressing. Cover the edges with aluminum foil to prevent over cooking
    14. Bake in 400 degrees Fahrenheit for 40 minutes
    15. Remove from the oven and let it cool down.
    16. Serve. Share and enjoy!

     

    Watch the cooking video:



    Comments

    1. Thanks for this recipe, am sure it’ll be a big hit unlike what I used to make when the whole thing became mushy…I hope to try it these holiday seasons and hope it won’t end up mushy

    2. Hi!

      I actually heard of the “hubad” pastel, it’s just same procedure without the pie crust..It’s tasty too.;-)

    3. Hi. How are you? I am an avid fan of panlasang pinoy. I want to know how to make the pie crust or is there a ready pie crust in the supermarket?
      Instead of oven, Is it possible if i can bake the chicken empanada and chicken pastel in the turbo broiler. Please send your reply to my email.

      Thanks and best regards.
      pearly

    4. just a suggestion, isn’t much better if the background music that you used is somewhat like on the instrumental side like, piano or acoustic, jazz.

    5. Nikka Nejudne says:

      I’m just wondering how many does this one recipe serve?

    6. I made this last Sunday night as our family dinner and it was a hit. I even gave some to my nanny because I made extra. Thanks for this recipe. I have a photo but I wouldn’t know how to post with photo 😐

      By the way, Kuya, the photo has egg on it but the recipe doesn’t list it. If we want to add egg, do we just put in before baking?

    7. thanks to your blog, its truly all pinoy recipes. i love it! keep up the good work!

    8. The quality of the info is what keeps me on this site, thanks!

      Greetings from Tim. :)

      • Medard says:

        Hi there! I encountered chicken pastel being served as “ulam” and they call it Pastel na “Hubad” (for funny reason that there is no baked crust involved – and they call it Hubad) and its perfect for any special occassion. They cooked or served in white thick sauce and would like to know if you have this version.

        I made some experiments but we all laughed as it turned out like sopas.

        Your website is so helpful n our small catering business and the demo in youtube makes things easy like recipe for the dummies :) Goodluck!

        Thanks.

        Medard

        • Hi Medard, glad to hear from you. To be honest, this is the first time that I’ve heard it and I’m not familiar with the process. I’ll try to research further on this and will let you know as soon as I find the answer.

        • Medard says:

          Thank you for your prompt reply. I will try to get the recipe and share it with you and for sure you can come up with your own version. Anyway, Are you in California (which part) and own any restaurant? I would love to visit your place and bring my whole family to dine in.

          My cooking day will not complete without visiting your site. Thanks again.

          Regards,

          Medard

        • Hi Medard, I’m in Illinois.

        • How do i call you since u addressed me on my first name? Anyway, I already got the recipe of Chicken Pastel and will share it to you tonight. I’m on my way to deliver pack lunch in LA. I wonder if you have any article or business tip in doing catering and other valuable input. If you happen to visit Los Angeles or nearby area let me know so i can drive you around.

          Thanks and regards,

          Medard

        • Chiqui says:

          They just use all purpose cream and milk.



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