Creamy Chicken Pastel Recipe With Tender Vegetables

Chicken pastel has been a beloved comfort food across many tables for generations, combining tender poultry with a rich, creamy filling tucked inside a flaky pastry shell.

Celebrations and family gatherings become more memorable when a golden-baked pie takes center stage, filling the room with savory aromas that make everyone gather around.

The beauty of a well-made pastel lies in its ability to feel both homey and special at the same time, perfect for Sunday dinners or potlucks where you want to impress without stress.

Leftovers rarely survive the night because the combination of savory filling and buttery crust creates something that feels like a warm hug on a plate.

Anyone can master the art of creating a show-stopping pie that looks as impressive as it tastes, and the forgiving nature of pastry means small imperfections only add to its rustic charm.

Cold weather calls for hearty meals that satisfy and comfort, making savory pies an ideal choice when you need something substantial and soul-warming.

What Makes Chicken Pastel So Satisfying

• Comfort Classic: This chicken pastel brings serious comfort food vibes that’ll warm your whole family’s heart with its rich, creamy filling and flaky golden crust.
• Easy Weeknight Champion: With straightforward ingredients and simple steps, this recipe transforms an ordinary dinner into something special without complicated techniques.
• One-Dish Wonder: Packed with protein, veggies, and hearty flavors, this single dish delivers a complete meal that saves you time on cleanup and keeps everyone satisfied.
• Crowd-Pleasing Potential: Perfect for gatherings where people appreciate a traditional Filipino-style pot pie that feels both familiar and exciting on the dinner table.

Ingredient List for Chicken Pastel

• Boneless Chicken Thigh Meat (2 pounds): Tender and flavorful meat that creates the main protein base for your pastel. Perfect for absorbing all the delicious seasonings.
• Chorizo De Bilbao (5 ounces): Adds a rich, spicy Spanish sausage flavor that gives depth to the entire dish.
• Vienna Sausages (1 can 5 ounces): Brings extra meaty texture and complementary protein to round out the filling.

• Onion (1): Provides a foundational savory base that helps build complex flavor layers in your pastel.
• Garlic (1 clove): Delivers a sharp, aromatic punch that elevates the entire dish’s taste profile.
• Carrot (1 large): Adds natural sweetness and beautiful color to the pastel filling.
• Frozen Green Peas (1 cup), Button Mushrooms (1 can 7 ounces): Contribute earthy and fresh vegetable notes that make the filling more interesting and nutritious.
• Soy Sauce (2 tablespoons), Canola Oil (1 tablespoon), Butter (2 tablespoons): Create a rich, umami-packed cooking base with smooth, deep flavors.
• Lemon Juice (juice of 1 lemon): Brightens the entire dish with a subtle, fresh tanginess.
• Flour (2 tablespoons): Helps thicken the sauce and create a smooth consistency.
• Water (2 cups), Evaporated Milk (½ cup): Form the creamy liquid base for the pastel filling.
• Salt and Pepper (to taste): Essential seasonings to enhance and balance all other flavors.

• All-Purpose Flour (1 ½ cups), Salt (½ teaspoon): Create the foundational dry ingredients for a perfect pastry crust.
• Butter (1 stick), Vegetable Shortening (¼ cup): Provide rich, flaky texture to your pastel crust.
• Ice Water (3–4 tablespoons): Brings the dough together without overworking it.

• Egg (1): Creates a glossy, golden finish on the crust.
• Water (1 tablespoon): Thins the egg wash for even application.

Practical Prep Tools for Chicken Pastel

• Large Skillet (12-inch): The heart of your cooking where all the delicious flavor building happens.
• Cutting Board: Where you’ll prep your chicken, veggies, and chop ingredients with ease.
• Sharp Chef’s Knife (8-inch): Essential for precise chopping and slicing of ingredients smoothly.
• Measuring Cups and Spoons: Helps ensure perfect proportions for your chicken pastel recipe.
• Mixing Bowl (Medium, 3-quart): Fantastic for mixing crust ingredients and preparing fillings.
• Rolling Pin (wooden, 10-inch): Perfect for rolling out your flaky, tender pie crust.
• Pastry Brush: Great for applying egg wash to create a beautiful golden-brown crust.
• Baking Dish (9×13-inch): Where your chicken pastel comes together and gets baked to perfection.
• Wooden Spoon: Helps stir and mix ingredients without scratching your skillet.
• Whisk: Excellent for blending egg wash and mixing sauces smoothly.

How to Prepare Chicken Pastel

Important Prep Notes for Chicken Pastel

• Soak your chicken in lemon juice and soy sauce to infuse deep, tangy flavor before cooking.
• Start with sizzling chorizo to build a rich, smoky foundation for your pastel’s sauce.
• Sprinkle flour gradually while stirring to prevent lumps and create a smooth, creamy sauce.
• Add a colorful mix of carrots, peas, and mushrooms to boost nutrition and make your dish more interesting.
• Chill your pastry dough before rolling to ensure a flaky, tender crust that bakes beautifully golden brown.

Ways To Change It Up for Chicken Pastel

• Vegetarian Pastel: Swap chicken and chorizo with firm tofu or plant-based protein crumbles, keeping the same seasoning and cooking method for a meat-free version that works perfectly for your veggie friends.
• Gluten-Free Option: Replace regular flour with rice flour or gluten-free blend in both filling and crust, ensuring your pastel remains safe for those with wheat sensitivities.
• Seafood Pastel: Trade chicken for white fish like cod or tilapia, reducing cooking time slightly and adding a delicate marine flavor that transforms the traditional recipe for seafood lovers.
• Low-Carb Alternative: Skip the traditional pastry crust and use a cauliflower-based topping or simply bake the filling in a casserole dish, creating a lighter version that keeps all the rich flavors.

Classic Serving Ideas for Chicken Pastel

• Serve Steaming Hot: Bring the chicken pastel straight from the oven to the table while it’s still bubbling and golden brown, letting everyone enjoy the warm, comforting aroma.
• Perfect Side Companions: Pair your pastel with a crisp green salad dressed in a light vinaigrette to balance the rich, creamy filling and cut through the dish’s hearty texture.
• Wine Selection: Choose a medium-bodied white wine like Chardonnay or Pinot Grigio that complements the creamy chicken and won’t overpower the delicate flavors.
• Family-Style Presentation: Place the entire baked pastel in the center of the table and let everyone scoop out their own generous portions, creating a cozy, communal dining experience.

Smart Storage Notes For Chicken Pastel

• Stash your leftover chicken pastel in an airtight container in the refrigerator for up to 3 days, making sure the crust stays crisp by storing it separately from the filling.
• Reheat individual portions in the oven at 350°F for 10-15 minutes, covering with foil to prevent the crust from burning and keep your meal moist and delicious.
• Freeze the uncooked pastel in a freezer-safe dish for up to 2 months, wrapping it tightly with plastic wrap and then aluminum foil to lock in all those amazing flavors.
• When ready to enjoy your frozen pastel, thaw in the refrigerator overnight and bake directly from the cold state, adding 10-15 extra minutes to the cooking time to ensure it’s heated through perfectly.

Chicken Pastel Popular Questions Answered

Chicken Pastel Recipe

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4.7 from 17 reviews

• Total Time: 1 hour 5 minutes – 1 hour 15 minutes
• Yield: 5 to 6 1x

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Description

Chicken Pastel brings comfort straight from Filipino kitchens to your dinner table with creamy, hearty layers of chicken, vegetables, and a buttery crust that feels like a warm hug. Grab your ingredients and prepare to savor a classic dish that connects generations through its rich, satisfying flavors.

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Ingredients

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Proteins:

• 2 pounds boneless chicken thigh meat
• 5 ounces chorizo de bilbao
• 1 can 5 ounces vienna sausages

Vegetables and Flavor Enhancers:

• 1 onion
• 1 clove garlic
• 1 large carrot
• 1 cup frozen green peas
• 1 can 7 ounces button mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon canola oil
• 2 tablespoons butter
• juice of 1 lemon
• 2 tablespoons flour
• 2 cups water
• ½ cup evaporated milk
• salt and pepper to taste

Crust Ingredients:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 stick butter
• ¼ cup vegetable shortening
• 3 to 4 tablespoons ice water

Egg Wash:

• 1 egg
• 1 tablespoon water

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Instructions

1. Blend 2 pounds of chicken thigh cubes with 1 tablespoon soy sauce and lemon juice. Allow the meat to absorb flavors for 15 minutes at room temperature.
2. Heat canola oil in a large skillet. Sauté 5 ounces of chorizo cubes until they release fragrant oils, about 3 minutes.
3. Add 2 tablespoons butter, 1 minced garlic clove, and 1 chopped onion to the skillet. Cook until onions turn translucent, roughly 4 minutes.
4. Transfer marinated chicken into the skillet. Cook for 6-7 minutes, stirring occasionally, until meat turns light golden and loses pink color.
5. Dust 2 tablespoons flour over the chicken mixture, stirring continuously to prevent burning. Cook for 1-2 minutes to eliminate raw flour taste.
6. Pour 2 cups water into the skillet, creating a smooth sauce. Stir gently to incorporate all ingredients and prevent lumps.
7. Add 1 large carrot cube, 1 cup green peas, 7 ounces sliced mushrooms, and 5 ounces sausage rounds. Simmer for 10-12 minutes.
8. Stir in ½ cup evaporated milk. Season with salt and pepper. Remove from heat and let filling cool slightly.
9. Mix 1½ cups flour with ½ teaspoon salt in a chilled bowl. Cut 1 stick cold butter and ¼ cup shortening into small pieces.
10. Work butter and shortening into flour using fingertips until mixture resembles coarse crumbs. Add 3-4 tablespoons ice water.
11. Knead dough briefly, wrap in plastic, and refrigerate for 30 minutes to firm up.
12. Roll chilled dough into a sheet large enough to cover your baking dish. Drape pastry over filling, trimming excess edges.
13. Whisk 1 egg with 1 tablespoon water. Brush pastry surface generously with egg wash.
14. Bake at 375°F for 30-35 minutes until crust turns golden brown and filling bubbles around edges.

Notes

• Marinate chicken in advance for deeper flavor, giving the meat time to absorb the lemon and soy sauce.
• Always sauté chorizo first to release its rich oils, which will enhance the entire dish’s depth of flavor.
• Chilling your pastry dough helps create a flakier, more tender crust that will hold up beautifully against the creamy filling.
• For a lighter version, swap whole milk with low-fat milk and use lean chicken breast to reduce overall calories without compromising taste.

• Prep Time: 25 minutes
• Cook Time: 40-50 minutes
• Category: Sautéed
• Method: Sautéing
• Cuisine: Filipino

Nutrition

• Serving Size: 5 to 6
• Calories: 400 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 95 mg