Combine chicken, lemon juice, and soy sauce in a bowl. Mix well. Marinate for 15 minutes.
Melt butter in a cooking pot. Once the butter start to bubble, add the marinated chicken. Include the marinade. Stir and cook for 2 minutes.
Add chorizo de bilbao. Cook for 5 minutes.
Pour water. Let boil. Add Knorr Chicken Cube. Stir and cook for 12 minutes.
Add beef frank, carrot, potato, and mushroom. Cook for 2 minutes.
Pour table cream. Stir until well blended. Cook for 5 minutes.
Season with salt and pepper.
Preheat oven to 375F.
Transfer the chicken pastel to a baking pan or oven-proof container. Cover with pie dough. Poke holes on the dough for steam to escape.
Bake for 25 minutes.
Remove from the oven. Serve.
Share and enjoy!