Classic Chicken Pastel Recipe Filipino Style
This rich and hearty Chicken Pastel is the ultimate Filipino comfort food—tender chicken and fresh vegetables smothered in a lusciously thick, creamy sauce. Made with easy-to-find ingredients from your local grocery, this dish is surprisingly simple to prepare, even for beginner cooks.
Perfect for both everyday meals and special gatherings, its velvety sauce and savory-sweet flavors will have everyone reaching for seconds. Serve it warm with steamed rice or crusty bread for a meal that feels like a comforting hug!
Why You’ll Love This Pastel:
🧀 Creamy Dreamy – Evaporated milk + cheese = luxurious sauce
🎉 Fiesta Favorite – Always a star at Noche Buena or birthdays
🍖 Meaty & Veggie-Packed – Chicken, chorizo, carrots, and peas
Secrets to the Best Pastel:
✔️ Use chicken thighs – Juicier than breast meat
✔️ Sauté sausages first – Renders fat for extra flavor
✔️ Thicken sauce well – Should coat the back of a spoon
How to Serve It Like a Pro:
🍞 With crusty bread – For soaking up the sauce
🍷 With white wine – Balances the richness
🥗 Side of green salad – For freshness
Fun Fact: Pastel comes from Spanish “pastel de pollo” – but Pinoys made it creamier and heartier!
Love creamy dishes? Try Pork Chops in Creamy Mushroom or Creamy Garlic Chicken next!
Happy cooking! 😋💛
Cooking video for this recipe: Chicken Pastel
Chicken Pastel Recipe Filipino Style
Description
This chicken pastel is made in the Philippines. Chicken and vegetables such as potato, carrot, red bell pepper, and mushrooms are the major ingredients, along with butter, hotdogs or sausage, grated cheese, and evaporated milk. Garlic, onion, and dried bay leaves are among the spices used. To round out the flavor, black pepper, sugar, and salt are added. Black pepper, sugar and salt are also added to complete the taste.
Make this creamy, delectable chicken pastel by following the step-by-step instructions. This rich and flavorful meal pairs wonderfully with warm rice and is sure to please a family or a crowd.
Ingredients
Instructions
Prepare the mixed cut chicken and season it with salt.
Minced the garlic and sliced the red bell pepper, onion, chicken hotdogs or sausage, and mushrooms. Cut into cubes the potato and carrot.
In a pan, preheat cooking oil. Pan fry potato and carrot cubes. Occasionally, flip to cook both sides, then remove from the pan and set aside.
In the same pan, add butter and sauté the sliced onion and minced garlic. Add the mixed cut chicken previously set aside. Pan fry both sides for at least 1 minute.
Add water and dried bay leaves. Cover and cook over low-medium heat for 15 minutes.
Add sliced chicken hotdogs or sausages and season them with ground black pepper. Add the pan-fried potato and carrot cubes set aside previously. Add the sliced red bell pepper and pour in the evaporated milk. Cover and simmer until vegetables are tender.
Add sliced mushrooms, season them with salt and sugar. Adjust the taste according to your desired taste, followed by adding grated cheese. Stir to mix and dissolve added seasonings. Cook for a few minutes until the soup slightly thickens and becomes creamy.
Serve it while a bit warm. Enjoy eating.
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 534kcal
- % Daily Value *
- Total Fat 27.9g43%
- Saturated Fat 12.2g61%
- Cholesterol 139mg47%
- Sodium 899mg38%
- Potassium 749mg22%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 2.2g9%
- Sugars 9.8g
- Protein 43.9g88%
- Calcium 27 mg
- Iron 17 mg
- Vitamin D 146 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
