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
Author: Asian in America
Oven-proof casserole dish: rectangle 9 x 13 inches
1wholesingle layer pastry crustsee past blog post for recipe (or use store-bought)
1wholeSpanish chorizosliced, about 1/2 cup
2wholePork Hamonado Longanisas (Martin's Pure Foods)from Asian markets (or use sweet-flavored Filipino longanisas)
2 to 3poundschicken breast, bonelesscut into 2-inch cubes
1wholepotatopeeled, cut into 2-inch cubes
1wholemedium-sized carrotpeeled and cut into 2-inch cubes
1teaspoon ground black pepper
1wholesmall red or green bell peppersliced in 2-inch strips, seeded
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.
Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]