Chicken Pastel

Chicken Pastel

Yesterday was Halloween day. I went to work dressed up as a Gothic priestess.  I work in a school and as always I enjoyed watching kids and teachers in their costumes. I am amazed how creative some of them can be. Some opted to dress together with a theme.  My favorite costumes for the day: Popeye, Olive Oil and Brutus :)

After work, I went straight home and immediately prepared dinner.  Kids started coming at around 6:00 for trick or treating. Good thing my oldest son was home to help give out treats. I made Italian Sausage and Mushroom Pizza and Chicken Pastel.

Chicken Pastel is a chicken and vegetable dish with a thick and creamy sauce. The chicken and vegetables are cooked separately and put together in a casserole dish, covered with a pie crust and then baked in the oven.  This recipe is different from the norm in the sense that it does not have a crust and it uses sour cream instead of milk.  What do I like about this dish?  The sweet salty Chinese sausage, the smooth tender potatoes and the creamy delicious sauce :)

Chicken Pastel

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Chicken Pastel


  • 2 lbs skinned chicken thighs or any chicken pieces of your choice
  • 3 tablespoons soy sauce
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 ½ cup chicken broth
  • 2 pieces Chinese style sausage, sliced into ¼ inch pieces
  • 1 carrot, cubed
  • 1 large or 2 medium potatoes, cubed
  • 2 medium red bell peppers, cubed
  • 1 cup sliced fresh mushrooms
  • 1 can Vienna sausage, drained and sliced into ¼ inch pieces
  • ½ cup light sour cream
  • Salt and pepper to taste


  1. Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
  2. Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.
  3. Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.
  4. Add Chinese sausage, carrot, potatoes, bell peppers and mushrooms. Stir and simmer for 15 minutes or until potatoes are fork tender.
  5. Stir in Vienna sausage and sour cream. Correct seasonings if needed. Serve immediately.
  6. Enjoy!



  1. Jenny says

    Hi. Just wanted to let you know that some of the ingredients you listed aren’t addressed anywhere in the instructions (e.g., onions). I think I configure out where toadd but thought you’d want to fix.

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