Creamy Filipino Chicken Pastel
Filipino chicken pastel is that magic dinner move when you want something special but not, you know, “whole Sunday in the kitchen” complicated. Ever try listing new meals for a family week and just draw a blank? Or maybe you just need a break from the usual fried chicken or that trusty adobo (which you can totally find wild versions of here, by the way). When comfort meets creamy, Filipino chicken pastel really pops in. My own crew practically cheers when it hits the table. Oh, and if you love cozy “rainy day” meals, you might wanna check out this tinola too. 
What is chicken pastel?
So, chicken pastel is a Filipino dish with Spanish vibes, but honestly it’s got its own thing going. Imagine a creamy chicken stew, loaded with cut-up veggies, sausages (yes, sausage), and sometimes mushrooms. The sauce isn’t shy about hugging every ingredient. Some folks bake it with a pastry on top, kinda like pie, but you can also make it in one big pot.
I stumbled on this recipe thanks to a potluck fail. (My caldereta dried out, long story.) Instead, my cousin’s chicken pastel grabbed all the compliments—creamy, rich, and sort of playful thanks to bright carrots and that wild pop of chorizo or hotdog. If you think comfort food needs a little flair, chicken pastel is basically the answer.
It’s one of those “company’s coming” casseroles but doesn’t need a holiday excuse. Plenty of home cooks have their own twist, especially with the veggies. It’s customizable, and secretly, it’s even good for sneaking in random fridge stuff.
I wasn’t sure my picky kids would eat anything with mushrooms, but this chicken pastel became their favorite. It’s weirdly kid-approved! – Jamie L.
Preparing chicken and vegetables
Alright, you don’t need fancy knife skills for this. But it helps to cut everything into pieces that’ll cook at the same pace.
Grab chicken thighs if you want meat that stays juicy—even if you walk away for a few minutes. Drumsticks are fine too. Just don’t use bone-dry breast meat unless you want bland city.
For veggies, carrots, potatoes, and bell pepper are classic. Sometimes green peas or mushrooms sneak in for extra bite. Peel the potatoes (or not, it’s your house) and chop ‘em kind of chunky.
I always brown the chicken first, just a quick sizzle in the pan, before tossing in the onions and garlic. Builds flavor that tastes like you worked all day, but you probably didn’t. Anyway, have everything chopped and ready, since once things start moving, it gets busy.
Trust me, prepping ahead keeps this dinner mellow, not meltdown. Kids can help, too, if you’re feeling brave.
Cooking creamy sauce
The sauce? That’s honestly the best part. It’s not just cream poured on chicken though.
Start with the chicken’s drippings—those brown bits in the pan are like flavor gold. Sauteed onions and garlic crank up the aroma, and then you toss in sausage or hotdog (yes, really) for a layer of saltiness.
Add the carrots and potatoes, then pour in a can of evaporated milk or all-purpose cream. Don’t panic. If you don’t have it, a little milk works, but cream is what makes pastel creamy. Simmer just until the veggies soften.
Some like it thick, so if it looks watery, just open the lid and let it reduce. Oh, keep tasting as you go. Salt and pepper are your friends, but don’t overshoot on the salt, especially if your sausage is the salty kind. I sometimes give it a dash of fish sauce too—controversial, but worth it.
Now, a few bay leaves bring that stealthy “Filipino flavor.” Once everything’s cozy in the sauce, let it barely bubble, not boil. Creamy means creamy, not curdled disaster.
Baking or stovetop options
Here’s the eternal debate: do you just eat chicken pastel as a stew or bake it with dough on top?
The fancy version gets a pastry lid. You pour everything into a casserole dish, slap on store-bought puff pastry (or, if you’re feeling ambitious, homemade dough), and bake till it’s golden. Classy and totally worth it for Sunday lunch or if you want people to clap for you.
But on school nights? Stovetop all the way. Nobody complains, and you don’t get extra dishes. Just simmer, stir, done.
I vote stovetop 9 outta 10 times—faster cleanup, faster in my mouth. Baking’s fun when you wanna go all-out though.
Serving hot
Chicken pastel shines straight from the pot—don’t let it go cold. In my house, rice is a non-negotiable next to it. Crusty bread is awesome for dipping, if you feel like channeling “fancier than usual” energy.
Here are some fun ways we serve it:
- Big spoonfuls over hot garlic fried rice for breakfast leftovers.
- With a side of Filipino silog-style eggs.
- Paired with something super simple, like easy chicken afritada, for a comfort food feast.
- Little bowls for sharing at potlucks. It vanishes, I promise.
Honestly, leftovers get even better next day—flavors soak in and it thickens up like a good stew should.
Occasion dish
Okay, here’s the fun secret: chicken pastel isn’t only for parties.
Sure, it shows up at fiestas and yuletide gatherings—people expect it on the buffet next to the braised beef and lumpia. But honestly, sometimes the best time to make chicken pastel is on a random Tuesday just to spoil yourself.
I’ve made it for birthdays, rainy days, even as “I’m sorry” food after a sibling squabble (worked like a charm). The leftovers forgive you for whatever you did yesterday.
It’s also a sneaky way to impress aunties—“Wow, you baked?” They don’t need to know you used pre-made crust.
Flavor variations
Let me tell you, nobody’s chicken pastel is exactly the same. Half the fun is riffing on the original. I love mixing it up depending on the fridge situation or who’s coming to dinner.
Some folks add hard-boiled eggs for a heartier feel. Others skip mushrooms (the texture battles are real). If you want it lighter, you can swap cream for just a splash of milk, but prepare to miss out on that classic richness.
Sausage selection is a whole debate. Chorizo, Vienna sausage, hotdogs—anything goes. Some add olives for that sharp kick, others dribble on extra cheese for gooey-ness.
And don’t forget, you can definitely make a healthy chicken pastel by maxing out veggies or using coconut milk instead of dairy.
My cousin even tried a vegan version once and, surprise, people ate it.
You made it! If you’re still on the fence or just want another take on this cozy classic, it might help to check out the Creamy Chicken Pastel recipe from Panlasang Pinoy or the version over at Salu Salo Recipes. For a quirky twist, I’ve seen a cool Chicken Pastil Recipe that could spark some inspiration too. Chicken pastel: it’s simple any day, fancy when you want, and always, always comfort in a bowl.
Filipino Chicken Pastel
Ingredients
Chicken and Vegetables
- 2 lbs chicken thighs or drumsticks Use thighs for juiciness.
- 3 medium potatoes Chopped into chunks; peeling optional.
- 2 medium carrots Chopped into bite-sized pieces.
- 1 medium bell pepper Chopped.
- 1 cup green peas or mushrooms Optional, for extra texture.
- 1 medium onion Chopped.
- 4 cloves garlic Minced.
Creamy Sauce
- 1 can evaporated milk or all-purpose cream Cream makes it rich; can use milk as a substitute.
- 2 links sausage or hotdog Adds saltiness and flavor.
- 2 pieces bay leaves For added flavor.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Cut chicken and vegetables into pieces that will cook at the same pace.
- Brown the chicken in a pan before adding chopped onions and garlic.
Cooking
- In the same pan, add sausages or hotdogs to the chicken drippings.
- Add chopped carrots and potatoes, then pour in evaporated milk or cream.
- Let it simmer until vegetables soften, adjusting consistency as needed.
- Add bay leaves and let it simmer gently, ensuring it does not boil.
Serving
- Serve chicken pastel hot, with rice or crusty bread.
- Enjoy with garlic fried rice, Filipino silog-style eggs, or at potlucks.
