Chicken Pastel: Creamy Chicken Pot Pie Stew
Pastel is a creamy Filipino chicken stew with sausage, mushrooms and vegetables, traditionally topped with a flaky pastry lid. This stovetop version keeps the rich, milky sauce and leaves the crust optional.
About Chicken Pastel
Chicken pastel is a creamy Filipino stew with chicken, sausage, mushrooms and vegetables in a milky sauce, traditionally topped with a pastry crust. It is related to the Spanish pastel (pie) and is often served at celebrations. This stovetop version keeps the creamy sauce and makes the crust optional.
Pastel comes from the Spanish word for pie, and in Filipino cooking it refers to a creamy stew traditionally topped with a pastry lid. The stew itself is a comforting mix of chicken, sausage, mushrooms and vegetables in a milky sauce, and it is a popular dish for holidays and celebrations because it feels special without being complicated.
Ingredient notes
- Chicken thighs: bone-in pieces make the sauce richer, while boneless thighs make the stew easier to eat.
- Sausage or chorizo: adds a smoky, savory note that balances the creamy sauce.
- Evaporated milk: gives the sauce body and a slightly sweet flavor and resists curdling.
- Butter and flour: form the base (roux) that thickens the stew smoothly.
Tips for the best Chicken Pastel
- Build the sauce from a flour and butter base, adding the stock slowly to avoid lumps.
- Use evaporated milk for a rich, stable sauce that does not curdle easily.
- Cut the vegetables small so they cook evenly and fit on the fork with the chicken.
- If using pastry, make sure the filling is cool before covering it so the pastry does not turn soggy.
What to serve with Chicken Pastel
Serve pastel hot with a slice of bread or over rice.
Variations and substitutions
- With a crust: bake a puff pastry lid on top for the traditional pie-style presentation.
- Mushroom-forward: use a mixture of button and shiitake mushrooms.
- Lighter: replace part of the evaporated milk with chicken stock.
Storing and reheating
Refrigerate for up to 3 days. The sauce thickens, so add a little milk or stock when reheating gently. Freeze the stew without potatoes for up to 2 months and add fresh pastry when serving.
Frequently asked questions
Is chicken pastel the same as chicken pot pie?
They are similar. Chicken pastel is the Filipino version, with chorizo or sausage and often a sweeter, milky sauce.
Can I freeze chicken pastel?
Freeze the stew without the potatoes for up to 2 months. Reheat gently and add the pastry fresh.
Can I make chicken pastel without the pastry?
Yes. The stew is delicious on its own, served over rice or with bread.
How do I stop the sauce from curdling?
Keep the heat low after adding the milk and avoid boiling hard.
More Filipino recipes you might like
Chicken Adobo sa Gata, Filipino Chicken Curry and Chicken Afritada.
