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.
Servings: 6 Servings
Calories: 968kcal
Equipment
- 9 x 13 baking pan
Ingredients
For the Filling
- 2 pounds boneless, skinless chicken breast or thigh meat cut into ½-inch cubes
- juice of 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 5 ounces (2 pieces) Chorizo de bilbao cut into ½-inch cubes
- 2 tablespoons butter
- 1 onion peeled and chopped
- 2 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 drained and sliced thinly
- ½ cup evaporated milk
For the Crust
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces butter very cold
- 1 tablespoon vinegar
- 1 egg
- 4 tablespoons ice water
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- 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, and whisk 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.
- Preheat oven to 400 F.
- 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 the pie for about 20 to 30 minutes, or until filling is bubbly and crust is golden. Remove from heat.
- Allow to stand for about 10 to 15 minutes and cut into serving portions.
For the Crust
- In a bowl, whisk together flour, sugar, and salt.
- Add butter to the flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with your hands. Work together until it resembles coarse cornmeal, with pea-like, butter-speckled pieces.
- Add the egg and vinegar.
- Slowly drizzle in water and, with your hands, mix the dough until just combined.
- Gather the dough into a ball, wrap it with plastic film, and refrigerate for about 2 hours.
- Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into ¼-inch thickness.
Video
Notes
- Simmer the cream sauce gently and don't bring it to a boil, lest it curdle or separate.
- If the 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.
- If needed, cover the edge of the crust with strips of foil for the last 5 to 10 minutes to prevent excessive browning.
Nutrition
Calories: 968kcal | Carbohydrates: 64g | Protein: 50g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 1636mg | Potassium: 965mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3121IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 5mg