Chicken Pastel
Chicken Pastel or Pastel de Pollo with creamy chicken stew and flaky pie crust is the ultimate comfort food! Hearty and tasty, this Filipino-style chicken pot pie is sure to be a family favorite.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds boneless, skinless chicken thigh meat, cut into 1/2-inch cubes
- juice of 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 5 ounces (2 pieces) Chorizo de bilbao, cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 2 tablespoons flour
- 2 cups water
- salt and pepper to taste
- 1 large carrot, peeled and cut into 1/2-inch cubes
- 1 cup frozen green peas, thawed
- 1 can (7 ounces) button mushrooms, drained and sliced thinly
- 1 can (5 ounces) vienna sausages, cut into 1/2-inch rounds
- 1/2 cup evaporated milk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 stick butter, very cold
- 1/4 cup vegetable shortening. chilled
- 3 to 4 tablespoons ice water
- 1 egg
- 1 tablespoon water
Instructions
- 1
In a bowl, combine chicken, lemon juice, and soy sauce. Marinate for about 10 to 15 minutes. Drain meat, reserving liquid.
- 2
In a wide pan over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned.
- 3
Add chicken and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and set aside.
- 4
Wide down pan as needed. Add butter. When it begins to melt, add onions and garlic and cook until limp.
- 5
Add flour and cook, stirring regularly, until lightly browned, bubbly and begins to smell "nutty'.
- 6
Add water and reserved marinade,, whisking vigorously to prevent lumps. Bring to a boil until smooth and slightly thickened.
- 7
Return chicken and chorizo to pan. Season with salt and pepper to taste. Lower heat, cover and cook for about 15 to 20 minutes or until chicken is cooked through.
- 8
Add carrots and cook for about 3 to 5 minutes or until tender.
- 9
Add green peas, mushrooms, Vienna sausage, and evaporated milk. Stir to disperse. Continue to cook for about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.
- 10
Transfer filling onto an oven-safe baking dish. Gently top filling with the crust and seal edges with a fork, trimming edges if necessary. Cut about a 1-inch vent on the crust.
- 11
In a bowl, combine egg wash: egg and water. Whisk together until well blended. Lightly brush top of crust.
- 12
Bake pie in a 400 F oven for about 20 to 30 minutes or until filling is bubbly and crust is golden. If needed, cover edge of crust with strips of foil at the last 5 to 10 minutes to prevent from excessive browning. Remove from heat. Allow to stand for about 5 minutes and cut into serving portions.
- 13
For the Crust
- 14
Cut butter into cubes and freeze for about 1 hour.
- 15
In a bowl, whisk together flour, salt, and sugar and chill in the refrigerator for about 30 minutes.
- 16
Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands.
- 17
Add shortening. Work mixture together until resembling coarse cornmeal, with pea-like, butter-speckled pieces.
- 18
Slowly drizzle in water and with hands, mix the dough until just combined. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- 19
Gently gather the dough and press into a ball. Wrap dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- 20
Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into 1/4-inch thickness.