There are moments in life when a recipe becomes more than just instructions, it becomes a treasured memory of someone special.
This Creamy Chicken Pastel recipe was lovingly taught to me by my best friend, Joanne, who lost her battle with cancer. Every time I prepare this dish, I’m transported back to her tiny kitchen in Orion, Bataan, where she showed me how to get that perfect creamy sauce that Filipino families love.
“Mas maraming cream, mas masaya,” (More cream, happier) she would always say with a laugh, teaching me that sometimes the best recipes come from being generous with both ingredients and love.
In all my years of cooking Filipino food, I’ve never found a dish that brings together the comfort of home and the elegance of special occasions quite like this one. It’s the kind of recipe that makes ordinary weeknight dinners feel like a celebration and makes actual celebrations feel even more special.
This is Joanne’s legacy in my kitchen, and now I’m sharing it with you.
Why You’ll Love This Recipe
- Extra creamy sauce that perfectly coats every ingredient
- No complicated pie crust needed – just pure comfort food goodness
- Made with easily accessible ingredients
- Versatile recipe that can be customized to your taste
- Perfect make-ahead dish for special occasions
- Combines Spanish and Filipino flavors in one elegant dish
Creamy Chicken Pastel (Chicken Pot Pie Filipino Style)
Equipment
- Large heavy-bottom pot or Dutch oven for even heat distribution
- Sharp knife and cutting board for precise ingredient prep
- Measuring cups and spoons for precise measurement
- Wooden spoon or spatula for stirring without scratching the pot
- Medium-sized mixing bowl for marinating
- Kitchen Timer
- Food thermometer to ensure chicken is properly cooked
- Airtight containers for storage
Ingredients
For the Chicken Marinade (Para sa Pagpapaalat ng Manok)
- 2 lbs chicken breast cubed (pechay ng manok, hiniwa ng parisukat)
- ¼ cup soy sauce toyo
- 1 piece lime or 3 pieces calamansi
For the Stew Base (Para sa Sarsa)
- 1 piece Knorr Chicken Cube pancalang manok
- 1 piece Chorizo de Bilbao sliced (hiniwang chorizo)
- 4 pieces hotdogs sliced diagonally (hiniwang hotdog)
- 15 ounces all-purpose cream krema
- 1 piece onion chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- ¾ cup water tubig
- 3 tablespoons cooking oil mantika
Vegetables (Gulay)
- 1 piece potato cubed (patatas)
- 1 piece carrot sliced (karot)
- 1 piece red bell pepper sliced (pulang siling pangsigang)
- 1 piece green bell pepper sliced (berdeng siling pangsigang)
- ¾ cup button mushroom sliced (kabute)
Seasonings (Pampalasa)
- Salt asin to taste
- Ground black pepper pamintang durog to taste
Instructions
- Start by marinating the chicken (Pagpapaalat ng Manok). In a bowl, combine 2 lbs cubed chicken breast (pechay ng manok) with ¼ cup soy sauce (toyo) and juice from 1 piece lime or 3 pieces calamansi. Mix well and refrigerate for at least 30 minutes or up to 4 hours.
- Heat 3 tablespoons cooking oil (mantika) in a large heavy-bottom pot over medium heat (180°C/350°F). Add 1 chopped onion (sibuyas) and sauté until translucent, about 3 minutes. Add 4 cloves minced garlic (bawang) and cook until fragrant, about 1 minute.
- Add the sliced Chorizo de Bilbao (hiniwang chorizo) and cook until the oils release, about 2-3 minutes. Add the marinated chicken to the pot and sauté until light brown, about 5-7 minutes.
- Pour in ¾ cup water (tubig) and bring to a boil. Add 1 piece Knorr Chicken Cube (pancalang manok), cover, and simmer for 20 minutes or until chicken reaches an internal temperature of 75°C/165°F.
- Add the sliced hotdogs (hiniwang hotdog) and cook until the liquid reduces by half. Add the cubed potato (patatas) and sliced carrot (karot). Pour in 15 ounces all-purpose cream (krema) and cover, cooking for 8 minutes.
- Add the sliced button mushrooms (kabute), red bell pepper (pulang siling pangsigang), and green bell pepper (berdeng siling pangsigang). Cook for a final 3 minutes.
- Season with salt (asin) and ground black pepper (pamintang durog) to taste. Let the dish rest for 5-10 minutes before serving to allow the sauce to thicken.
- Serve hot with steaming white rice (kanin) or crusty pan de sal. For best results, maintain medium-low heat (160°C/320°F) when working with the cream to prevent curdling.
Tips from Lola’s Kitchen
- Use bone-in chicken for extra flavor, just remove bones before serving
- Marinate chicken overnight for maximum flavor
- Add a splash of white wine while sautéing for extra depth
- Toast garlic until golden brown for nuttier flavor
- Stir cream gently to prevent curdling
- Let rest for 5-10 minutes before serving to allow sauce to thicken
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with crusty pan de sal
- Garnish with chopped parsley
- Serve as a main dish during family gatherings or fiestas
- Can be served in individual ramekins for elegant presentation
Troubleshooting
- Sauce too thin: Simmer uncovered until reduced to desired consistency
- Sauce too thick: Add chicken broth gradually while stirring
- Curdled cream: Lower heat and stir gently, add new cream off heat
- Tough chicken: Cut pieces more uniformly, don’t overcook
- Vegetables too soft: Add them later in the cooking process
Ingredient Alternatives
- Chorizo de Bilbao → Chinese sausage or Spanish chorizo
- All-purpose cream → Heavy cream or evaporated milk
- Lime → Calamansi or lemon
- Button mushrooms → Shiitake or oyster mushrooms
- Chicken breast → Chicken thighs (more flavor)
- Knorr cube → Chicken bouillon powder
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Freeze without cream for up to 2 months
- Reheating:
- Stovetop: Low heat, stirring occasionally
- Microwave: 2-3 minutes, stirring halfway
- Add splash of cream if needed while reheating
Variations
- Seafood Pastel: Replace chicken with shrimp and fish
- Vegetarian Version: Use mushrooms and vegetables only
- Cheesy Pastel: Add grated cheese to the sauce
- Spicy Version: Add chopped siling labuyo
- With Crust: Top with puff pastry and bake until golden
FAQs
Q: Can I make this ahead of time? A: Yes, prepare up to 24 hours ahead and reheat gently. Q: Why is my sauce splitting? A: This usually happens when heat is too high. Cook on medium-low when adding cream. Q: Can I use chicken fillets? A: Yes, adjust cooking time to 15 minutes for fillets. Q: Is this freezer-friendly? A: Best to freeze without cream and add fresh cream when reheating. Q: Can I add other vegetables? A: Yes, green peas, corn, or asparagus work well.
Creamy Chicken Pastel (Chicken Pot Pie Filipino Style)Nutrition
The Story Behind Filipino Chicken Pastel
When Spanish colonizers arrived in the Philippines in the 16th century, they brought with them their beloved pastel de pollo – a savory meat pie that would eventually transform into the Filipino Chicken Pastel we know today. Unlike its Spanish ancestor, which always featured a flaky crust, our local version evolved to celebrate the creamy filling that Filipinos fell in love with, often served with rice rather than enclosed in pastry.
In the grand mansions of Intramuros during the Spanish colonial period, this dish was a mainstay at elegant dinner parties, where its rich combination of chicken, chorizo de bilbao, and European-inspired cream sauce impressed distinguished guests. Over generations, Filipino cooks adapted the recipe, incorporating local ingredients and preferences. The addition of hotdogs – a distinctly Filipino touch – speaks to our culture’s talent for making foreign dishes our own.
What makes Filipino Chicken Pastel truly special is how it bridges social classes. While its origins lie in aristocratic Spanish cuisine, it has become a cherished dish in Filipino households across all walks of life. From simple family dinners to elaborate fiestas, this creamy chicken dish represents the Filipino talent for adaptation and our love for bringing people together through food.
Today’s version of Chicken Pastel reflects our practical nature – many home cooks skip the labor-intensive crust but keep the luxuriously creamy filling that makes this dish irresistible. The combination of tender chicken, smoky chorizo, colorful vegetables, and that signature velvety sauce continues to make it a favorite at Christmas gatherings, town fiestas, and family celebrations. It’s a testament to how Filipino cuisine expertly weaves foreign influences into something uniquely and deliciously our own.
This beloved dish shows how Filipino food isn’t just about sustenance – it’s about history, culture, and the way we’ve taken foreign influences and transformed them into something distinctly ours. Whether served in a clay pot in Pampanga, a fancy casserole in Makati, or a humble serving bowl in a neighborhood carinderia, Chicken Pastel remains a delicious symbol of our culinary heritage.
