Creamy Chicken Pastel (Chicken Pot Pie Filipino Style)
Creamy Chicken Pastel is a festive Filipino dish that marries tender chicken, smoky chorizo, and colorful vegetables in a luxurious cream sauce. This Spanish-influenced stew represents Filipino ingenuity, transforming European culinary traditions into a beloved local comfort food that graces both special occasions and family dinners. While traditionally served in a flaky pie crust, this streamlined version focuses on the rich, velvety filling, making it an accessible yet elegant dish that captures the essence of Filipino home cooking.
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 (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
- 1 piece Chorizo de Bilbao sliced (hiniwang chorizo)
- 4 pieces hotdogs sliced diagonally (hiniwang hotdog)
- 15 ounces all-purpose cream
- 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
- 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. In a bowl, combine 2 lbs cubed chicken breast 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. Pour in 15 ounces all-purpose cream and cover, cooking for 8 minutes.
- Add the sliced button mushrooms (kabute), red bell pepper, and green bell pepper. 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
Nutrition
Calories: 607kcalCarbohydrates: 25gProtein: 60gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 215mgSodium: 1966mgPotassium: 1369mgFiber: 4gSugar: 8gVitamin A: 3659IUVitamin C: 79mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was!