Chicken Pastel

At first glance, the name Chicken Pastel might make you think of colorful desserts or pastel-colored sweets. But in the Philippines, pastel refers to something completely different. The word comes from the Spanish pastel, meaning pie or pastry, a reflection of Spain's influence on Filipino cuisine. While some versions of Chicken Pastel are baked beneath a flaky crust like a pot pie, many Filipino families prepare it as a rich, creamy stew served over steaming white rice. Think of the filling for chicken pot pie but served over rice.

This comforting dish combines tender chicken, vegetables, mushrooms, hot dogs, and a creamy sauce that's both savory and slightly sweet. It's the kind of meal often reserved for holidays, birthdays, or Sunday family dinners, but it's simple enough to make any night of the week. Every family has their own version, and that's part of what makes Chicken Pastel such a beloved Filipino comfort food.

Ingredients

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons cooking oil

1 tablespoon butter

1 medium onion, diced

4 cloves garlic, minced

1 medium carrot, sliced

2 medium Yukon Gold potatoes, cubed

8 ounces mushrooms, sliced

1 red bell pepper, diced

2 Filipino-style hot dogs, sliced

1 cup chicken broth

1 cup evaporated milk

½ cup heavy cream

2 tablespoons all-purpose flour

1 tablespoon fish sauce or salt to taste

½ teaspoon ground black pepper

1 cup frozen green peas

1 tablespoon fresh calamansi juice or lemon juice (optional)

1. Season the chicken lightly with salt and pepper. Heat the oil and butter in a large Dutch oven or deep skillet. Brown the chicken for 4–5 minutes, then remove and set aside.

2. Sauté the onions and garlic until fragrant. Add the carrots, potatoes, mushrooms, and hot dogs. Cook for about 5 minutes.

3. Sprinkle in the flour and stir for one minute to remove the raw flour taste. Gradually pour in the chicken broth while stirring until smooth.

4. Return the chicken to the pot. Simmer for 15–20 minutes until the vegetables are tender.

5. Stir in the evaporated milk and heavy cream.

6. Add the bell peppers and green peas. Simmer for another 3–5 minutes. Season with fish sauce, black pepper, and additional salt if needed.

7. Serve hot over steamed jasmine rice.

Add an extra splash of heavy cream or a little grated cheese for an even richer sauce.