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Chicken pastel - Filipino chicken pot pie

Updated on September 28, 2013

Chicken Pastel - chicken pot pie with chorizo and stuffed olives

When I think of holidays and celebrations, Chicken Pastel or the Filipino version of chicken pot pie comes to mind. The mingling of Chinese and Spanish ingredients makes Chicken Pastel a unique and traditional comfort food.

There are many variations and interpretations of chicken pastel from Spain to the Americas. This is my version of Chicken Pastel from the Philippines which fills me with nostalgia and fond memories of Mom's homecooked meals.

All photos are owned by Bakerwoman All RIghts Reserved

  • Prep time: 1 hour
  • Cook time: 2 hours
  • Ready in: 3 hours
  • Yields: 6-8 people

Ingredients

  • 2 lbs. boneless chicken
  • 1 lemon
  • 3 tbsps. soy sauce
  • Mexican pork chorizo
  • 1 can Vienna sausage
  • Stuffed small Manzanilla olives
  • 3 cups water
  • 3 large carrots sliced
  • 9 small potatoes or 3 medium quartered
  • 11 white mushrooms sliced
  • 2 cups chicken broth
  • 3 cups all-purpose flour
  • 1/2 cup butter at room temperature ( 1 stick)
  • 1/4 cup cold water
  • 1/8 cup vegetable shortening
  • 1 beaten egg + 2 tbsps. water for egg wash

Instructions

Cast your vote for Chicken Pastel

Step 1

Slice 2 pounds of boneless chicken breast into 2- inch pieces and put into a bowl. Add 3 tablespoons low-sodium soy sauce and the juice of one lemon.

Marinate for at least 30 minutes.

TIP: Make sure to remove any lemon seeds from the chicken as these can get wedged between your teeth.

Step 2

Add 3 cups of water into a dutch oven and the drained marinated chicken. Boil uncovered until all of the water has evaporated, about 15 minutes.

Using the same pan. add 2 tablespoons butter into the pan and brown chicken for 2 minutes.

Prepare pork chorizo, Vienna sausages and stuffed Manzanilla olives

Slice Vienna sausages and set aside 20 Manzanilla olives for later.

The Mexican pork chorizo is what I used for this recipe instead of Spanish sausage (Chorizo de Bilbao).

Step 3

Pork chorizo - secret ingredient of the chicken pastel

Remove pork chorizo from its casing and pan fry until cooked for about 10 minutes. Add about 1/2 cup of cooked chorizo to the chicken. Reserve the rest for breakfast as this is great with scrambled eggs.

Chorizo and eggs recipe

Spanish sausage or chorizo de Bilbao can be used if available. It is cured and sliced like a regular sausage unlike the Mexican sausage.. I opted for the Chorizo de Puerco Mexican ground sausage as this was lean and fresh and was the only chorizo I could find at the local supermarket. The blend of robust spices and lean pork made this chicken pastel so flavorful and special.

Step 4

Slice 3 large carrots, contents of one carton of white mushrooms ( about 11) and 3 medium potatoes or 9 small ones like the ones shown. Set mushrooms aside.

Add the potatoes and carrots only to the chicken mixture as these take longer to cook than the mushrooms. Add 2 cups chicken broth and simmer covered until potatoes and carrots are tender about 15 minutes.

Step 5

Add sliced mushrooms, Vienna sausages and stuffed Manzanilla olives. Simmer for another 5 minutes.

The olives and the Vienna sausages add the saltiness to the dish. There is no need to season with salt.

Thicken the sauce

Mix 1/2 cup water and 3 tablespoons of flour until smooth.

Step 6 - Add this into the chicken and vegetable mixture to thicken the sauce.

Stir for 1 minute. The chicken dish should look like this and ready to be scooped to a casserole.

Step 7 - Slice 4 hardboiled eggs

This egg slicer comes with two cutting wire disks - one for the traditional egg slicer and the other as a wedge slicer. Slicing hardboiled eggs horizontally and then vertically creates clean-cut chopped eggs for egg salads.

Heavy-duty egg slicer cuts with style - One of my best kitchen helpers

Hardboiled eggs never looked so good. Clean-cut, uniform, and slices so quickly.

Egg Slicer with 3 slicing styles
Egg Slicer with 3 slicing styles

This is a heavy-duty chrome-plated egg-slicer that can turn out fast and uniform rounds, ovals and wedges for garnishings. Turn the hardboiled egg around after making the horizontal slice and do it again to cube it for great egg salads. Stand the hardboiled egg on end and cut long wedges. This egg slicer is not only well-designed and durable, it is easy to clean with a kitchen bristle brush between the crevices. I use this gadget for eggs only as I have a separate musroom slicer. The wires are not meant to cut through harder fruits or vegetables.

I highly recommend this Amco egg slicer and have been happily using it for 7 years.

 

Step 8 - Transfer to dish

Step 9 (optional) - Top with wedges of four hardboiled eggs

Transfer the chicken and vegetable mixture into a casserole. This is now ready for the pie crust.

Make the pie crust for the chicken pastel

Make the pie crust

Mix 3 cups all-purpose flour, 1/2 tsp. salt, 1/2 cup butter (1 stick) room temperature, 1/8 cup vegetable oil, and 1/4 cup cold water.

If you do not have a pastry cutter, use a fork or blend with your fingers to form dough into a ball.

Roll dough with rolling pin from the center out between two sheets of wax paper - Cut off uneven edges with a knife and rolling until dough is large enough to f

Pie crust should look like this - Fold crust in half, lift and fit over half of casserole

This is the trick I used to fit the pastry crust over the casserole easily without tearing it or stretching it. Fold the crust in half over the top sheet of wax paper. This will expose the crust. Fold the bottom half of the wax paper under the dough. Carefully lift the dough and flip the exposed dough over the casserole allowing a slight overhang. Unfold the other half of the dough and the wax paper. Trim the edges evenly and press with a fork to seal.

Every pie maker needs a rolling pin

A rolling pin is great for crushing nuts, Graham crackers, vanilla wafers for great dessert recipes.

Brush crust with egg wash - Mix 1 beaten egg with 2 tbsp. water to create egg wash

Egg wash gives the pie crust a nice golden color when done. Use a silicone brush or pastry brush to evenly coat the unbaked crust. Pierce the crust with a fork to create vents for steam while baking. This is important so as not to make the crust puff up with an unwanted pocket.

Bake in a preheated oven at 400 degrees for 40 minutes or until crust is golden brown.

Bon appetit! - Chicken pastel is ready to be served.

This dish is great by itself or with French bread to sop up the flavors. The blend of the chicken, vegetables, chorizo and other ingredients make this chicken pot pie unlike any other. A bowl of green salad and a glass of wine will complete this great holiday comfort food. Salud!

French White serving dishes - Simple but elegant

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    • ramonabeckbritman profile image

      ramonabeckbritman 3 years ago

      I'm not sure I would like chicken pastel. Everything looked delicious until the Vienna sausages and hard boiled eggs. I guess someone would have to make one of these for me to try. Your Lens is Awesome and the dish does look good. I've just never like vienna sausages. Could they be replaced with something else?

    • profile image

      anonymous 4 years ago

      Yes I'll cook this yummy this chicken pastel and invite my friends for our merienda after attending mass. I am sure they will love it