Description
Comforting chicken pastel celebrates Filipino culinary heritage with creamy, rich layers of tender chicken, vegetables, and flaky pastry. Hearty flavors blend seamlessly, inviting you to savor a classic dish that connects generations through its delicious, nostalgic embrace.
Ingredients
Scale
Protein:
- 500 g (1.1 lb) chicken breast, diced
- 100 g (3.5 oz) ham, cubed
- 50 g (1.8 oz) hotdog, sliced
Vegetables:
- 1 cup mixed vegetables (carrots, green peas, corn)
- 1 medium potato, cubed
- 1/2 cup bell peppers, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Sauce and Binders:
- 1 cup all-purpose cream
- 1/2 cup chicken broth
- 2 eggs
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pie crust or puff pastry sheet
- 2 tablespoons bread crumbs
- 1 tablespoon parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
- Heat olive oil in a large skillet over medium heat, then sauté garlic and onions until fragrant and translucent.
- Add diced chicken breast and ham, cooking until the chicken turns golden and is nearly cooked through.
- Incorporate hotdog slices and mixed vegetables, stirring to combine and ensure even cooking.
- Introduce cubed potatoes and bell peppers, continuing to sauté for an additional 3-4 minutes.
- Pour chicken broth into the skillet, allowing the mixture to simmer and vegetables to soften slightly.
- Reduce heat and stir in all-purpose cream, creating a rich and creamy consistency.
- Season the mixture with salt and ground black pepper, adjusting to taste.
- In a separate bowl, whisk eggs and gently fold them into the chicken mixture to help thicken the sauce.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Melt butter and brush the pie crust or puff pastry sheet, then carefully place it over the filling.
- Sprinkle bread crumbs and chopped parsley on top of the pastry for added texture and flavor.
- Bake in the preheated oven for 25-30 minutes, or until the crust turns golden brown and crispy.
- Remove from the oven and let the chicken pastel rest for 5-10 minutes before serving.
Notes
- For a lighter version, replace cream with low-fat milk or Greek yogurt to reduce calorie content.
- Swap chicken breast with tofu or plant-based protein for a vegetarian alternative that maintains similar texture and flavor profile.
- Dice vegetables uniformly to ensure consistent cooking and prevent uneven texture in the final dish.
- Use store-bought puff pastry as a time-saving hack, but homemade crust will elevate the overall taste and texture of the chicken pastel.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg