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chicken pastel baked and served in a cast iron skillet
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4.19 from 11 votes

Chicken Pastel

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.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Calories: 649kcal


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 stick butter, very cold
  • ¼ cup vegetable shortening. chilled
  • 3 to 4 tablespoons ice water

For the Egg Wash

  • 1 egg
  • 1 tablespoon water


  • 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.


Calories: 649kcal | Carbohydrates: 34g | Protein: 35g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 206mg | Sodium: 960mg | Potassium: 557mg | Fiber: 2g | Sugar: 4g | Vitamin A: 510IU | Vitamin C: 11.6mg | Calcium: 92mg | Iron: 3.6mg