Chicken Pastel

Name: Chicken Pastel
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 Servings
Ingredients: 2 pounds boneless, skinless chicken thigh meat, cut into ½-inch cubes; Juice of 1 lemon; 2 tablespoons soy sauce; 1 tablespoon canola oil; 5 ounces (2 pieces) Chorizo de bilbao, cut into ½-inch cubes; 2 tablespoons butter; 1 onion, peeled and chopped; 1 clove garlic, peeled and minced; 2 tablespoons flour; 2 cups water; salt and pepper to taste; 1 large carrot, peeled and cut into ½-inch cubes; 1 cup frozen green peas, thawed; 1 can (7 ounces) button mushrooms, drained and sliced thinly; 1 can (5 ounces) vienna sausages, cut into ½-inch rounds; ½ cup evaporated milk; 1 ½ cups all-purpose flour; ½ teaspoon salt; 1 tick butter, very cold; ¼ cup vegetable shortening. chilled; 3 to 4 tablespoons ice water; 1 egg; 1 tablespoon water

User Reviews

4.1

42 reviews

Good

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
6 Servings
Calories
649 kcal
Course
Main Course
Cuisine
Filipino

Chicken Pastel

Gemma Fleming

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Chicken Pastel or Pastel de Pollo with creamy chicken stew and flaky pie crust is the ultimate comfort food! Hearty and tasty, this Filipino-style chicken pot pie is sure to be a family favorite.

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Ingredients

Servings

For the Filling

2 pounds boneless, skinless chicken thigh meat, cut into ½-inch cubes
Juice of 1 lemon
2 tablespoons soy sauce
1 tablespoon canola oil
5 ounces (2 pieces) Chorizo de bilbao, cut into ½-inch cubes
2 tablespoons butter
1 onion, peeled and chopped
1 clove garlic, peeled and minced
2 tablespoons flour
2 cups water
salt and pepper to taste
1 large carrot, peeled and cut into ½-inch cubes
1 cup frozen green peas, thawed
1 can (7 ounces) button mushrooms, drained and sliced thinly
1 can (5 ounces) vienna sausages, cut into ½-inch rounds
½ cup evaporated milk

For the Crust

1 ½ cups all-purpose flour
½ teaspoon salt
1 tick butter, very cold
¼ cup vegetable shortening. chilled
3 to 4 tablespoons ice water

For the Egg Wash

1 egg
1 tablespoon water

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Instructions

In a bowl, combine chicken, lemon juice, and soy sauce. Marinate for about 10 to 15 minutes. Drain meat, reserving liquid.
In a wide pan over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned.
Add chicken and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and set aside.
Wide down pan as needed. Add butter. When it begins to melt, add onions and garlic and cook until limp.
Add flour and cook, stirring regularly, until lightly browned, bubbly and begins to smell "nutty'.
Add water and reserved marinade,, whisking vigorously to prevent lumps. Bring to a boil until smooth and slightly thickened.
Return chicken and chorizo to pan. Season with salt and pepper to taste. Lower heat, cover and cook for about 15 to 20 minutes or until chicken is cooked through.
Add carrots and cook for about 3 to 5 minutes or until tender.
Add green peas, mushrooms, Vienna sausage, and evaporated milk. Stir to disperse. Continue to cook for about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.
Transfer filling onto an oven-safe baking dish. Gently top filling with the crust and seal edges with a fork, trimming edges if necessary. Cut about a 1-inch vent on the crust.
In a bowl, combine egg wash: egg and water. Whisk together until well blended. Lightly brush top of crust.
Bake pie in a 400 F oven for about 20 to 30 minutes or until filling is bubbly and crust is golden. If needed, cover edge of crust with strips of foil at the last 5 to 10 minutes to prevent from excessive browning. Remove from heat. Allow to stand for about 5 minutes and cut into serving portions.

For the Crust

Cut butter into cubes and freeze for about 1 hour.
In a bowl, whisk together flour, salt, and sugar and chill in the refrigerator for about 30 minutes.
Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands.
Add shortening. Work mixture together until resembling coarse cornmeal, with pea-like, butter-speckled pieces.
Slowly drizzle in water and with hands, mix the dough until just combined. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
Gently gather the dough and press into a ball. Wrap dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into ¼-inch thickness.

Nutrition Information

Show Details

Calories 649kcal (32%) Carbohydrates 34g (11%) Protein 35g (70%) Fat 40g (62%) Saturated Fat 12g (60%) Cholesterol 206mg (69%) Sodium 960mg (40%) Potassium 557mg (16%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 510IU (10%) Vitamin C 11.6mg (13%) Calcium 92mg (9%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 649 kcal

% Daily Value*

Calories	649kcal	32%
Carbohydrates	34g	11%
Protein	35g	70%
Fat	40g	62%
Saturated Fat	12g	60%
Cholesterol	206mg	69%
Sodium	960mg	40%
Potassium	557mg	12%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	510IU	10%
Vitamin C	11.6mg	13%
Calcium	92mg	9%
Iron	3.6mg	20%