Chicken Pastel

This weekend I prepared to cook Chicken Afritada but when I realized that we just had Pork Mechado a day before, I changed my mind and thought of another dish to make. I rummaged through our cupboard and refrigerator and luckily I found enough ingredients for Chicken Pastel. However, my least favorite part of making this dish was preparing the pie crust that covered the dish as it is baked in the oven. My aunt said she was fine without the pie crust so I didn’t make it. However, I will share my complete recipe here, which includes the pie crust.


Chicken Pastel


  • One 1.5-kilo chicken, cut into serving pieces
  • 6 chicken hotdog, cut into 2-inch pieces
  • 3 potatoes, diced
  • 1 carrot, diced
  • 1 cup mushrooms, cut in half
  • 1 green bell pepper, sliced in strips
  • 1/2 cup sweet peas
  • 2 tbsp. minced garlic
  • 1 onion, minced
  • 1/4 cup grated cheese
  • 1/2 cup butter
  • 2 cups chicken stock (broth)
  • 1/2 cup evaporated milk
  • 4 tablespoons soy sauce
  • Juice of 6-8 Calamansi
  • 1 egg, beaten
  • Salt and pepper to taste

Pie Crust

  • 2 cups flour
  • 1/2 cup corn oil or vegetable oil
  • 1 teaspoon salt
  • 1/4 cup of water


  1. In a bowl, marinate chicken, calamansi juice and soy sauce for an hour.
  2. In a skillet, melt butter and add some Canola oil then brown chicken; set aside.
  3. Sauté onion, garlic. Season with salt and pepper then add the chicken. When chicken has cooked, add the chicken broth and simmer for 15 minutes.
  4. Add potatoes, carrots, sweet peas, bell pepper, sausages, grated cheese and milk. Continue cooking for 10 minutes. Season again.
  5. Transfer to a baking dish.
  6. Pre-heat oven to 450 degrees Fahrenheit.
  7. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
  8. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
  9. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
  10. Bake until golden brown (about 15 minutes).


  • Because I didn’t bake the dish, I cooked it a while longer on the stove to thicken the sauce a bit.
  • Without the crust, it goes very well with steamed rice. With the crust, it is best with crusty bread and a salad.

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