Chicken Pastel Recipe

Erin Coleman, R.D., L.D.
chicken with vegetables

Ingredients for Chicken Pastel Recipe

  • 3 tablespoons vegetable oil
  • 2 pounds of chicken, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 cup chicken broth
  • 2 tablespoons condensed milk
  • 1 370 milliliter can of evaporated milk
  • 3 large pieces of Vienna sausages (cut into bite-sized pieces)
  • 3/4 cup sliced carrots
  • 1 large potato, cut into small cubes
  • 3/4 cup of fresh sliced mushrooms

Instructions

  1. Cook chicken, onion, and garlic with vegetable oil in a saucepan over medium heat until chicken is brown on all sides.
  2. Add salt, pepper and broth, and bring mixture to a boil.
  3. Add condensed milk and evaporated milk.
  4. Simmer over medium heat until mixture thickens (about 20 minutes), stirring frequently.
  5. Add carrots, mushrooms, and potatoes.
  6. Cover mixture, and simmer until vegetables are tender (about 15 minutes).
  7. Stir in sausage, place in serving dish, and enjoy!

Servings: 6 to 8

Serving Ideas and Variations

Some bakers and recipes include a pastry crust for this Filipino dish. If you want to add a crust, add the mixture to a 9 x 13 baking dish topped with store-bought pastry crust. Brush the crust with a beaten egg mixed with 1 tablespoon of milk, and bake for about 45 minutes at 375 degrees Fahrenheit until crust is golden brown.

Other variations and suggestions include:

  • Serve over a bed of rice or with dinner rolls.
  • Replace mushrooms with peas.
  • Replace sausage with one (8-ounce) can of pineapple chunks.
  • Add 1 cup of shredded mozzarella cheese (stir in when adding the sausage).
  • Replace chicken with tofu for a vegetarian option.
  • Replace regular onions with green onions.
  • Garnish the recipe with parsley.
  • Add extra pepper once plated.
Chicken Pastel Recipe