Chicken Pastel

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September 13, 2016 by Liza Agbanlog 17 Comments

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Chicken Pastel is a Filipino style chicken and vegetable dish with a thick and creamy sauce. In the original recipe, the chicken and vegetables are cooked separately and put together in a casserole, covered with a pie crust and then baked in the oven. This recipe is different from the norm in the sense that it does not have a crust and it uses sour cream instead of milk.

I learned about this recipe from my sister, who in turn got the recipe from her mother-in-law. My sister’s mother-in-law is a good cook and I have learned to cook many dishes from her. I was able to spend some precious time with her when I recently went back home to the Philippines. I will be forever grateful for all the recipes she has given me. This chicken pastel recipe is one of those treasured recipes. What do I like about this dish? It’s the combination of the sweet salty Chinese sausage, the smooth tender potatoes and the creamy delicious sauce. Enjoy!

Liza Agbanlog

Chicken Pastel is a Filipino style chicken and vegetable dish. Chinese sausage and the smooth tender potatoes are combined in the creamy delicious sauce.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Filipino

Servings 4 servings

Calories 435 kcal

Ingredients

2 lbs skinned chicken thighs or any chicken pieces of your choice
3 tbsp soy sauce
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic chopped
1 onion chopped
1 ½ cup chicken broth
2 pieces Chinese style sausage sliced into ¼ inch pieces
1 carrot peeled and cubed
1 large potato cubed
2 medium red bell peppers cubed
1 cup sliced fresh mushrooms
1 can Vienna sausage , drained and sliced into ¼ inch pieces
½ cup light sour cream
Salt and pepper to taste

Instructions

Marinate chicken in soy sauce and lemon juice. Let stand for 15 minutes. Drain and set aside.
Heat oil in heavy pan over medium high heat. Add the garlic and onion. Saute until onion is soft. Add the chicken pieces and sauté for 5 minutes or until meat is no longer pink.
Add broth and bring to a boil. Lower heat and let simmer for 20 minutes or until meat is tender. Constantly stir the mixture to avoid meat sticking at the bottom of the pan.
Add Chinese sausage, carrot, potatoes, bell peppers and mushrooms. Stir well, cover and let simmer for 15 minutes or until potatoes are fork tender.
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Stir in Vienna sausage and sour cream. Correct seasonings if needed. Serve immediately.
Enjoy!

Nutrition

Calories: 435kcalCarbohydrates: 20gProtein: 36gFat: 23gSaturated Fat: 7gCholesterol: 170mgSodium: 1552mgPotassium: 1051mgFiber: 4gSugar: 5gVitamin A: 4538IUVitamin C: 97mgCalcium: 99mgIron: 4mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Chicken Pastel

Amount Per Serving

Calories 435 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 7g44%

Cholesterol 170mg57%

Sodium 1552mg67%

Potassium 1051mg30%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 5g6%

Protein 36g72%

Vitamin A 4538IU91%

Vitamin C 97mg118%

Calcium 99mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Previous Post: « Parmesan Crusted Chicken Thighs

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Reader Interactions

Comments

vicang
July 13, 2020 at 5:01 am
I use curry powder and no soy sauce.
Reply
Charlynn Yap
April 12, 2020 at 10:14 pm
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Hi. Looks good! Where can i buy light sour cream? What brand did u use? Thank you
Reply
- Liza Agbanlog
  April 13, 2020 at 4:16 pm
  Hi Charlynn,
  I live here in Vancouver, Canada so I bought the light sour cream (Lucerne brand) at Safeway. You may use any brand and use the regular sour cream if you can’t find any light one.
  Reply
Anonymous
January 28, 2020 at 1:41 am
Excuse me do I have to find another recipe for broth? What is the broth mentioning in the 3rd step?
Reply
- Liza Agbanlog
  January 28, 2020 at 5:04 pm
  You can use any store bought chicken broth or knorr chicken cubes.
  Reply
Catherine
June 14, 2019 at 4:19 am
Can I use all purpose cream instead of sour cream? Thank you for the recipe!
Reply
- Liza Agbanlog
  June 14, 2019 at 7:47 pm
  Hi Catherine,
  Yes, you can use all-purpose cream instead of sour cream.
  Reply
Tess
November 29, 2017 at 2:50 am
Hello…you use sour cream? no more cream of mushroom ?
Whats the taste
Reply
- Liza Agbanlog
  December 1, 2017 at 8:46 pm
  Hi Tess,
  Yes, I used sour cream in this recipe. It is less creamier and tasted lighter.
  Reply
Mara
October 25, 2017 at 11:29 pm

I really like the recipes you are sharing with us. They are easy to follow and the ingredients are readily available. The tips & information you are giving are very useful. Overall , I would rate it a 10. Thank you and more power to you LIZA!
Reply
- Liza Agbanlog
  October 27, 2017 at 7:54 am
  Thanks Mara! That’s so kind of you to say 🙂
  Reply
Estor S.David
March 1, 2017 at 5:11 am

Thnx guys this is helpful God bless ingat
Reply
- Liza Agbanlog
  March 4, 2017 at 7:27 pm
  Thanks Estor and ingat din!
  Reply
Enz F www.pinoykusinero.com
December 20, 2014 at 3:09 am
The best chicken pastel recipe I have come accross with so far. I love the photo too. 🙂
Reply
- Liza A
  December 21, 2014 at 10:07 pm
  Thanks 🙂
  Reply
Jenny
April 25, 2013 at 3:45 pm
Hi. Just wanted to let you know that some of the ingredients you listed aren’t addressed anywhere in the instructions (e.g., onions). I think I configure out where toadd but thought you’d want to fix.
Reply
- Liza
  April 25, 2013 at 4:36 pm
  Fixed it! Thanks Jenny for letting me know! Really appreciate it 🙂
  Reply