Chicken Pastel
A savory Filipino-style chicken pastel featuring tender chicken, sausages, vegetables, and a flaky crust, perfect for family gatherings or special occasions with rich flavors and hearty textures.
Ingredients
- 2 lb. chicken, cut up ⓘ
- 3 Tbsp. soy sauce ⓘ
- juice of 1 lemon ⓘ
- 5 c. cold water
- 1 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 c. butter ⓘ
- 2 hard-cooked eggs, sliced ⓘ
- 1 piece chorizo de bilbao, sliced ⓘ
- 1 c. Vienna sausage, sliced ⓘ
- 1 c. broth ⓘ
- 1 piece carrot, cut into cubes ⓘ
- 1 piece potato, cut into cubes ⓘ
- 1/2 c. green olives ⓘ
- 1/2 c. mushrooms ⓘ
- 2 Tbsp. flour ⓘ
Instructions
- Marinate chicken in soy sauce and lemon juice, then let stand for 15 minutes.
- Place chicken in a saucepan, add cold water, salt, and pepper. Simmer until tender and almost all the water has evaporated. Set aside.
- Melt butter in a skillet over medium heat.
- Brown the cooked chicken pieces in the butter.
- Add sliced chorizo de bilbao and Vienna sausage to the skillet.
- Pour in broth, cover, and cook until half done.
- Add green olives, diced carrots, potatoes, and mushrooms to the skillet.
- Cook everything together until vegetables are tender.
- Thicken the mixture with 2 tablespoons of flour if necessary.
- Transfer the cooked mixture to a Pyrex dish, garnish with sliced hard-cooked eggs.
- Cover the dish with pie crust.
- Bake at 400°F for about 35 to 40 minutes or until the crust is golden brown.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or bay leaves while simmering the chicken. If you're out of green olives, you can substitute with capers for a similar briny taste. To make the dish lighter, you could use skinless chicken pieces. Pairing this dish with a side of steamed vegetables can enhance the meal.
Serving Suggestions
Serve the Chicken Pastel with a fresh green salad or rice for a complete meal. It also pairs beautifully with Mamita'S Arroz Con Pollo for those who enjoy a hearty feast. A dollop of sour cream or a sprinkle of fresh herbs can add an extra touch when serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, about 20-25 minutes. This helps maintain the crispness of the pie crust.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pastel contains roughly 441 calories, with 12g protein, 69g carbohydrates, and 14g fat. It is an excellent source of vitamin A (153% of the Daily Value), dietary fiber (41% of the Daily Value), and potassium (28% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1804mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of chicken?
Yes, you can substitute chicken with turkey or even a mix of meats like pork and beef. Adjust cooking times accordingly to ensure all meats are cooked through and tender.
What can I use instead of pie crust?
If you prefer a lighter option, consider topping with mashed potatoes or a puff pastry. Alternatively, a biscuit topping can create a deliciously different texture while still being comforting.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F and is no longer pink in the center. Simmering until tender before browning helps ensure it is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).