This recipe for Chicken Pastel is a luxurious Filipino casserole that combines tender chicken, savory chorizo, juicy hotdogs, and colorful vegetables in a velvety, creamy sauce. Baked to golden perfection, this dish is the ultimate comfort foodโperfect for family gatherings, special occasions, or whenever you crave something indulgent yet homey!
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Creamy & Decadent โ A luscious white sauce with evaporated milk and cheese for richness.
๐ Protein-Packed โ Chicken, chorizo, and hotdogs make it extra hearty.
๐ฅ Loaded with Veggies โ Carrots, peas, and bell peppers add sweetness and texture.
๐ Versatile Serving โ Pairs perfectly with steamed rice, crusty bread, or mashed potatoes.
๐ฝ Family-Style โ Serve straight from the baking dish for a cozy meal.
๐ฅ Side Pairings โ Great with green salad or roasted veggies for balance.
๐ Perfect for Potlucks โ Always a crowd favorite!
โจ Use leftover rotisserie chicken for quicker prep.
๐ฅ Add a dash of nutmeg to the sauce for extra warmth.
๐ง Mix cheeses (e.g., cheddar + Parmesan) for deeper flavor.
This Chicken Pastel is pure comfort in every biteโcreamy, savory, and utterly satisfying!
Love creamy dishes? Try our Chicken Macaroni Soup or Ginataang Alimasag next! ๐ง๐
Enjoy, share, and savor! ๐
Try this easy recipe for chicken pastel. This dish is a delectable and creamy chicken pastel recipe, prepared with veggies, chorizo, hotdogs, and chicken, and covered in rich savory thick flavorful creamy sauce. Pastel chicken recipe is very satisfying dish with bread or steaming rice.
Prepare the chicken. If bought whole, cut it into serving pieces.
Peel and chop the garlic and onion. Then peel and cube the potato, carrot, and bell pepper.
Slice the chorizo and chicken hotdogs diagonally. Then slice the mushroom, too, if it was bought whole.
Fry the potato and carrot cubes until the sides are golden brown. Remove them from the pan and set them aside.
In a pan or wok, heat cooking oil over medium heat. Cook the potato and carrot on both sides until the color changes and a crust forms around the edges. Remove them from the heat and set them aside.
Fry the chorizo de Bilbao for 1 minute, then add the chicken hotdog and continue frying them over medium heat for 3 minutes, then set them aside.
On the same pan or wok with the remaining oil, add 2 tbsp. of butter. Once melted, add the onions and saute until soft and translucent. Then add the garlic and saute until fragrant.
Add the cut chicken pieces; stir in soy sauce, fish sauce, and ground black pepper. Cook the chicken for 5 minutes or until it turns opaque; stirring occasionally is necessary. Let the chicken render its juice and absorb the seasoning.
Add 1 cup of water and put in the dried bay leaves, then cover the lid and cook for 20 minutes over medium-low heat. Stirring from time to time is needed.
Add the pan-fried potatoes, carrots, hotdogs, mushrooms, and bell peppers. Stir. Adjust the heat to low, then add the evaporated milk and simmer for 5 minutes.
Add all-purpose cream and stir to distribute. Season with salt, pepper, and sugar to taste.
Cook for 5 minutes more, or until the sauce is creamy and thick.
Once cooked, transfer to a serving dish and serve hot. Happy cooking! Share and enjoy the food.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.