Creamy Chicken Pastel (Chicken Pot Pie Filipino Style)
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
5 hrs 20 mins
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Servings
4
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Calories
607 kcal
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Course
Main Course
Creamy Chicken Pastel (Chicken Pot Pie Filipino Style)
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Creamy Chicken Pastel is a festive Filipino dish that marries tender chicken, smoky chorizo, and colorful vegetables in a luxurious cream sauce. This Spanish-influenced stew represents Filipino ingenuity, transforming European culinary traditions into a beloved local comfort food that graces both special occasions and family dinners. While traditionally served in a flaky pie crust, this streamlined version focuses on the rich, velvety filling, making it an accessible yet elegant dish that captures the essence of Filipino home cooking.
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Ingredients
For the Chicken Marinade (Para sa Pagpapaalat ng Manok)
- 2 lbs chicken breast cubed (hiniwa ng parisukat)
- ¼ cup soy sauce toyo
- 1 piece lime or 3 pieces calamansi
For the Stew Base (Para sa Sarsa)
- 1 piece Knorr Chicken Cube
- 1 piece Chorizo de Bilbao sliced (hiniwang chorizo)
- 4 pieces hotdogs sliced diagonally (hiniwang hotdog)
- 15 ounces all-purpose cream
- 1 piece onion chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- ¾ cup water tubig
- 3 tablespoons cooking oil mantika
Vegetables (Gulay)
- 1 piece potato cubed (patatas)
- 1 piece carrot sliced
- 1 piece red bell pepper sliced (pulang siling pangsigang)
- 1 piece green bell pepper sliced (berdeng siling pangsigang)
- ¾ cup button mushroom sliced (kabute)
Seasonings (Pampalasa)
- salt asin to taste
- ground black pepper pamintang durog to taste
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Instructions
- Start by marinating the chicken. In a bowl, combine 2 lbs cubed chicken breast with ¼ cup soy sauce (toyo) and juice from 1 piece lime or 3 pieces calamansi. Mix well and refrigerate for at least 30 minutes or up to 4 hours.
- Heat 3 tablespoons cooking oil (mantika) in a large heavy-bottom pot over medium heat (180°C/350°F). Add 1 chopped onion (sibuyas) and sauté until translucent, about 3 minutes. Add 4 cloves minced garlic (bawang) and cook until fragrant, about 1 minute.
- Add the sliced Chorizo de Bilbao (hiniwang chorizo) and cook until the oils release, about 2-3 minutes. Add the marinated chicken to the pot and sauté until light brown, about 5-7 minutes.
- Pour in ¾ cup water (tubig) and bring to a boil. Add 1 piece Knorr Chicken Cube (pancalang manok), cover, and simmer for 20 minutes or until chicken reaches an internal temperature of 75°C/165°F.
- Add the sliced hotdogs (hiniwang hotdog) and cook until the liquid reduces by half. Add the cubed potato (patatas) and sliced carrot. Pour in 15 ounces all-purpose cream and cover, cooking for 8 minutes.
- Add the sliced button mushrooms (kabute), red bell pepper, and green bell pepper. Cook for a final 3 minutes.
- Season with salt (asin) and ground black pepper (pamintang durog) to taste. Let the dish rest for 5-10 minutes before serving to allow the sauce to thicken.
- Serve hot with steaming white rice (kanin) or crusty pan de sal. For best results, maintain medium-low heat (160°C/320°F) when working with the cream to prevent curdling.
Notes
- Use bone-in chicken for extra flavor, just remove bones before serving
- Marinate chicken overnight for maximum flavor
- Add a splash of white wine while sautéing for extra depth
- Toast garlic until golden brown for nuttier flavor
- Stir cream gently to prevent curdling
- Let rest for 5-10 minutes before serving to allow sauce to thicken
Nutrition Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
25g
(8%)
Protein
60g
(120%)
Fat
29g
(45%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
215mg
(72%)
Sodium
1966mg
(82%)
Potassium
1369mg
(39%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
3659IU
(73%)
Vitamin C
79mg
(88%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 25g | 8% |
| Protein | 60g | 120% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 215mg | 72% |
| Sodium | 1966mg | 82% |
| Potassium | 1369mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3659IU | 73% |
| Vitamin C | 79mg | 88% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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