Chicken Pastel

Chicken Pastel is a Filipino style chicken and vegetable dish with a thick and creamy sauce. In the original recipe, the chicken and vegetables are cooked separately and put together in a casserole, 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.

I learned about this recipe from my sister, who in turn got the recipe from her mother-in-law. My sister’s mother-in-law is a good cook and I have learned to cook many dishes from her. I was able to spend some precious time with her when I recently went back home to the Philippines. I will be forever grateful for all the recipes she has given me. This chicken pastel recipe is one of those treasured recipes. What do I like about this dish?  It’s the combination of the sweet salty Chinese sausage, the smooth tender potatoes and the creamy delicious sauce. Enjoy!

Cooking Tips

To make your Chicken Pastel even more delicious, consider marinating the chicken in a mix of soy sauce, garlic, and pepper for at least 30 minutes before cooking. This adds depth to the flavor. While sautéing the vegetables, keep them slightly crisp to maintain their texture in the final dish. If you prefer a thicker sauce, let it simmer longer to reduce. Also, adding a splash of lemon juice right before serving can brighten the flavors, making the dish more vibrant.

Serving Suggestions

Chicken Pastel pairs wonderfully with steamed rice, as the creamy sauce complements the rice perfectly. For a complete meal, consider serving it alongside a fresh side salad or sautéed green beans to add some color and crunch. If you’re entertaining, you might want to serve it in individual ramekins for a more elegant presentation. Garnishing with freshly chopped parsley or green onions can also add a nice touch and enhance the dish’s appeal.

Frequently Asked Questions

Can I use other types of meat instead of chicken?

Sure thing! You can substitute the chicken with pork or even beef if that’s what you have on hand. Just keep in mind that cooking times may vary depending on the meat you choose.

What can I use instead of Chinese sausage?

If you can’t find Chinese sausage, try using regular sausage or even diced ham for a similar flavor. Just remember that the taste will be a bit different, but it will still be delicious!

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, just warm it up in a pan or microwave until heated through.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce a day in advance. Just store it in the fridge and reheat it when you’re ready to serve, adding a splash of lemon juice for that fresh kick.

What do I serve with Chicken Pastel?

Chicken Pastel goes perfectly with steamed rice, which helps soak up that creamy sauce. You could also pair it with a simple side salad for a fresh contrast.

Chicken Pastel

Liza Agbanlog

Chicken Pastel is a Filipino style chicken and vegetable dish. Chinese sausage and the smooth tender potatoes are combined in the creamy delicious sauce.

4.50 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 435 kcal

Ingredients

  

1x2x3x

• 2 lbs skinned chicken thighs or any chicken pieces of your choice
• 3 tbsp soy sauce
• 3 tbsp lemon juice
• 2 tbsp 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 peeled and cubed
• 1 large potato 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

Instructions

 

• Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
• 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.
• 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.
• Add Chinese sausage, carrot, potatoes, bell peppers and mushrooms. Stir well, cover and let simmer for 15 minutes or until potatoes are fork tender.
• Stir in Vienna sausage and sour cream. Correct seasonings if needed. Serve immediately.
• Enjoy!

Nutrition

Calories: 435kcalCarbohydrates: 20gProtein: 36gFat: 23gSaturated Fat: 7gCholesterol: 170mgSodium: 1552mgPotassium: 1051mgFiber: 4gSugar: 5gVitamin A: 4538IUVitamin C: 97mgCalcium: 99mgIron: 4mg

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