Filipino Chicken Pastel with Pastry Crust

Chicken Pastel is a casserole favorite in our home. It is the Filipino version of a chicken pot pie. A rich, creamy broth is the base for this casserole filled with slices of chicken, Spanish sausages, pork hamonado longanisas, potatoes, carrots. It can be eaten just as it is or made special by baking it in a buttery homemade pastry crust. It makes for a substantial all in one family meal or a festive party dish. This recipe published in a past AsianInAmericamag.com blog post. Serves 4 to 6.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Chicken Pastel

Servings: people

Calories: 194.05kcal

Author: Asian in America

Equipment

Oven-proof casserole dish: rectangle 9 x 13 inches

Ingredients

1 whole single layer pastry crust see past blog post for recipe (or use store-bought)
4 Tablespoons vegetable oil
1 whole Spanish chorizo sliced, about 1/2 cup
2 whole Pork Hamonado Longanisas (Martin's Pure Foods) from Asian markets (or use sweet-flavored Filipino longanisas)
1 whole onion chopped
4 cloves garlic minced
2 to 3 pounds chicken breast, boneless cut into 2-inch cubes
1 cup chicken broth
1 whole potato peeled, cut into 2-inch cubes
1 whole medium-sized carrot peeled and cut into 2-inch cubes
1/2 cup heavy cream
1/2 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
1 whole small red or green bell pepper sliced in 2-inch strips, seeded
1 whole egg beaten for egg wash
1 Tablespoon milk mixed into egg, for egg wash
for serving boiled white rice

Instructions

Prepare pastry crust from a past blog post recipe. Click here for the pastry crust recipe. Or use store-bought pastry crust. Keep the uncooked pie crust refrigerated or chilled while cooking the chicken.
To cook the chicken pastel filling: In a large skillet, over medium high heat, add the cooking oil. When oil is hot enough, add the Spanish chorizo and the Pork Hamonado slices. Stir around the cooking oil to flavor it for 1 to 2 minutes till the sausages brown on the edges. Remove the Spanish chorizo and hamonado slices from the skillet and set aside.
Using the same skillet and cooking oil over medium heat, add the onions and garlic. Saute till onions are transparent after about two minutes. Add the chicken pieces and stir around for about five minutes so the chicken browns.
Add the chicken broth or soup stock to the skillet. Add the potatoes and carrot cubes. Cover and cook till the chicken is thoroughly cooked, for about 35 minutes.
While the chicken is simmering in the broth, add the heavy cream and the sour cream. Add strips of red or green bell pepper. Season with salt and black pepper powder. Lower heat to a simmer and cook for 8 to 10 minutes more.
Transfer chicken, potatoes, carrots, creamy broth and all ingredients into a casserole dish measuring 9 inches x 13 inches (or its equivalent in a round or square container) with sides having a depth of at least 3 inches. Arrange the Spanish chorizos and Pork Hamonado slices around the chicken and potato pieces.
To assemble the pastel: Place the rolled out pastry crust over the entire baking pan. Brush the sides with a little water to seal in the edges with your fingers. (Note: if a lattice-like pastry crust like this one is desired, slice rolled out pastry in long strips and arrange them to look like basket weave).
Brush egg wash (beaten egg with a tablespoon of milk) over the pastry crust.
Bake in a preheated oven of 375 F for 45 minutes or till crust is golden brown.
To serve: Serve Chicken Pastel freshly baked from the oven or slightly warm, with boiled white rice on the side.
Cook’s comments: If preferred, the chicken pastel can be enjoyed by itself as a meal, even without a pastry crust.
Disclosure: I was not paid to use or mention the Martin’s Pure Foods Pork Hamonado Longanisa Sausage. They were a gift from the manufacturer. It has the sweet, longanisa (cured pork sausage) flavors that Filipinos love and makes a good ingredient for this dish. This product is available in major Asian and Filipino groceries in the USA.
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Nutrition