Filipino Chicken Pastel

Filipino Chicken Pastel: Creamy Chicken and Sausage Stew

Chicken pastel is a creamy Filipino stew of chicken, chorizo, potatoes, carrots and peas in a white sauce made from butter, flour, stock and evaporated milk. Serve it over rice, or bake it under a pastry crust for a Filipino take on chicken pot pie.

What is chicken pastel?

Chicken pastel comes from the Spanish pastel de pollo, which means "chicken pie". In the Philippines it became a stew: most families cook it on the stove and eat it with white rice, and the pastry crust is optional. It is a dish for gatherings and holidays, and it often shows up on the Christmas table.

Do not confuse it with pastil, the Maguindanaon rice meal of shredded chicken wrapped in banana leaf. That is a different dish with a similar name; see Chicken Pastil.

Why this chicken pastel recipe works

• The chicken is browned first. Browning gives the sauce color and a savory base that a plain simmer does not.
• Chorizo and Vienna sausage season the sauce. Their salt, fat and smokiness flavor the whole pot, so you do not need much else.
• A butter-and-flour base. Cooking the flour in butter thickens the sauce so it coats the chicken instead of running thin, and evaporated milk adds creaminess without being heavy.
• Vegetables go in at different times. The potatoes and carrots simmer with the chicken, and the mushrooms and peas go in near the end so they stay bright and tender.

Ingredient notes

• Chicken thigh: stays juicy in a long simmer. Breast works too, but cut it in larger pieces and cook it a little less.
• Chorizo (chorizo de Bilbao): the dry, cured sausage used in Filipino cooking. Chinese sausage (lap cheong) is a common substitute.
• Vienna sausage: a classic, optional addition. Sliced hot dogs also work.
• Evaporated milk: gives the sauce its creamy, slightly sweet depth. Whole milk makes a thinner sauce.
• Flour: all-purpose flour, to thicken the sauce.
• Mushrooms and green peas: fresh, canned or frozen all work. Drain canned ones first.

Tips for the best chicken pastel

1. Marinate the chicken, even for 15 minutes. The soy sauce and calamansi season it through and keep it tender.
2. Brown the chicken in batches. A crowded pan steams the meat instead of browning it.
3. Cook the flour in the butter for one minute. This removes the raw flour taste.
4. Add the stock gradually while stirring. Pouring it in a little at a time keeps the sauce smooth and lump-free.
5. Keep the heat low once the milk goes in. A hard boil can make the sauce split.
6. Cut the potatoes and carrots to the same size. They then cook evenly and are done together.
7. Season at the end. Chorizo and soy sauce are already salty, so taste before adding salt.

What to serve with chicken pastel

Steamed white rice is the standard. For a holiday spread, serve it with Lumpiang Shanghai and Embutido, or with Rellenong Manok for a full chicken table. You can also spoon it over mashed potatoes or eat it with warm pandesal.

Variations and substitutions

• Pot pie style: pour the finished filling into a baking dish, cover it with a sheet of pie crust or store-bought puff pastry, brush with beaten egg and bake at 200 °C (400 °F) for 20 to 25 minutes, until the pastry is golden.
• Pork pastel: use pork shoulder instead of chicken, and simmer it longer until tender.
• No sausage: leave out the Vienna sausage, and use a bit more chorizo for flavor.
• Extra vegetables: red bell pepper and green beans are common additions.
• Dairy-free: use coconut milk instead of evaporated milk. The flavor changes, but the sauce stays creamy.

Storing and reheating

Cool the stew within two hours and keep it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of milk or stock, because the sauce thickens as it sits. Potatoes soften when frozen, so if you plan to freeze it, leave them out and add fresh ones when you reheat.