Creamy chicken pastel combines chicken, vegetables, chorizo, and cheese in one comforting dish. It’s a special yet easy meal the whole family will love.
I don’t think chicken pastel gets nearly as much attention as it deserves. It’s loaded with tender chicken, sausage, vegetables, and melted cheese, making every bite rich, creamy, and packed in umami.
It’s kind of like a chicken pot pie, except we skip the crust and serve it over a plate of hot rice instead.
And itās easy to make. As long as you prep all your ingredients before you start cooking, everything comes together quickly in one pan.
If you’ve never had chicken pastel before, you’re in for a treat.
What Is Chicken Pastel?
Chicken pastel is a Filipino chicken stew made with chicken, vegetables, and sausage in a creamy sauce. It’s a popular comfort food served with rice and is especially common during holidays, family gatherings, and special occasions.
The dish traces its roots to the Spanish influence on Filipino cuisine. The word pastel comes from the Spanish word for pie or pastry. Earlier versions of Filipino pastel were often baked inside a crust, similar to a chicken pot pie. Over time, many Filipino home cooks adapted the recipe into the crustless version that is more commonly enjoyed today.
While some versions use evaporated milk or cream, others, like my mom’s recipe, rely on melted cheese to create a rich and creamy sauce. The result is a hearty, comforting dish best served with steamed rice.
Ingredients
Hereās what youāll need to make this creamy chicken pastel.
- Boneless Chicken thighs. Cut them into bite-sized pieces so they’re easier to eat and everything cooks evenly. Chicken breast and other boneless cuts will work too.Ā
- Garlic, onion, and bell pepper. These build the base flavor of the dish.
- Chorizo. Adds a savory, slightly smoky flavor to the sauce. If you canāt find it, use Chinese sausage or hot dogs instead.Ā
- Mushrooms. Fresh mushrooms make the dish heartier and add great texture, but canned mushrooms work too.Ā
- Potatoes and carrots. Classic chicken pastel vegetables that make the dish more filling.
- Vienna sausages. A nostalgic add-in that makes this feel extra Filipino.
- Cheddar cheese. This melts into the sauce and gives the dish its creamy texture without milk or cream. My mom uses processed Filipino cheddar cheese, but any shredded melting cheese will work.Ā
How to Make Filipino Chicken Pastel
1. Prepare the ingredients
Cut the chicken thighs into bite-sized pieces. Chop the onion, mince the garlic and bell pepper, dice the chorizo, quarter the mushrooms, peel and dice the potato and carrot, and slice the Vienna sausages into rounds.
2. Season the chicken
Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Brown the chicken
Heat the oil in a large skillet or pot over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
4. Cook the vegetables and chorizo
In the same pan, add the garlic, onion, bell pepper, chorizo, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their moisture. Season with 1 to 2 teaspoons salt.
5. Simmer with the vegetables
Return the chicken to the pan and pour in the water. Add the potato and carrot. Cover and cook for 8 to 10 minutes, or until the vegetables are tender.
6. Add the cheese and Vienna sausages
Stir in the Vienna sausages and shredded cheddar cheese. Cook for 1 to 2 minutes, stirring until the cheese has melted. Taste and adjust the seasoning as needed.
6. Serve.
Serve hot with steamed rice. Enjoy!
Tips for the Best Chicken Pastel Recipe
A little prep goes a long way with this recipe.
- Prep everything before you start cooking. Chop the vegetables, Slice the meats, and have everything ready before cooking. The recipe moves quickly, so having everything prepped makes the process much easier.Ā
- Cut the vegetables into similar-sized pieces. This helps the potatoes and carrots cook evenly so you don’t end up with some pieces undercooked and others too soft.
- Season the chicken first. Seasoning the chicken before browning helps build flavor from the very beginning.
- Season the vegetables too. Don’t rely on the chicken alone for flavor. Adding salt while the vegetables cook helps bring out their natural sweetness.
- Don’t overcook the vegetables. The potatoes and carrots should be fork-tender but still hold their shape.
- Taste before serving. Give the dish a final taste and adjust the seasoning if needed.
- Use your favorite melty cheese. My mom always used Filipino cheddar cheese, the classic processed cheese commonly found in the Philippines. But any good melting cheese, such as cheddar, Colby Jack, or mozzarella, will work.
Recipe Variations
Chicken pastel is easy to customize. Here are some ideas.
- Add green peas. Stir in a handful of green peas during the last few minutes of cooking for extra color and sweetness.
- Use chicken breast. Chicken breast works too, though I prefer chicken thighs because theyāre juicier.
- Make it cheesier. Add more cheddar cheese for an even richer and creamier sauce.
- Add raisins. Some Filipino versions include raisins for a touch of sweetness.
- Swap the mushrooms. Use canned mushrooms if that’s what you have on hand.
- Add milk or cream. My mom’s classic chicken pastel recipe gets its creaminess from melted cheddar cheese. But you can also stir in Ā½ cup evaporated milk, all-purpose cream, or a combination of both during the last few minutes of cooking.Ā
What to Serve With Filipino Chicken Pastel
Chicken pastel is rich, creamy, and savory, so itās best served with simple sides that let its flavors shine.
- Steamed white rice
- Bread
- Pickled papaya (atchara)
How to Store and Reheat Leftovers
Chicken pastel makes great leftovers as the flavors get even better after a day in the fridge.
To Store
Let the chicken pastel cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
To Freeze
Place the cooled chicken pastel in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat
Reheat leftovers in a saucepan over medium-low heat until warmed through, stirring occasionally. If the sauce has thickened too much, add a splash of water to loosen it. You can also microwave individual portions in 30-second intervals until hot.
Frequently Asked Questions
Can I Make Chicken Pastel Ahead of Time?
Yes! Chicken pastel tastes even better the next day after the flavors have had time to meld together. Just let it cool completely, store it in an airtight container, and refrigerate for up to 4 days. Reheat it gently on the stovetop or in the microwave until heated through.
Can I Freeze Chicken Pastel?
Yes, chicken pastel freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. The vegetables may soften slightly after freezing, but the dish will still taste delicious.
What Vegetables Go in Chicken Pastel?
The most common vegetables are potatoes, carrots, bell peppers, and mushrooms, which are what I use in this recipe. Some versions also include green peas, raisins, or pimientos. It’s very easy to customize.
Is Chicken Pastel the Same as Chicken Pot Pie?
Theyāre similar. Think of chicken pastel as the Filipino cousin of chicken pot pie. It has many of the same flavors as chicken pot pie, including chicken, vegetables, and a rich creamy sauce, but served as a stew over rice rather than baked inside a pastry crust.
More Filipino Recipes Youāll Love
Mushroom Pepper Steak (Jollibee Copycat)
Creamy Chicken Pastel RecipeĀ
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2-3 teaspoons salt divided
- Ā½ teaspoon black pepper
- 1 tablespoon oil
- 5 cloves garlic minced
- 1 small onion chopped
- 1 small bell pepper minced
- 1 piece chorizo diced
- 8 ounces mushrooms quartered
- Ā½ cup water
- 1 small potato peeled and diced
- 1 small carrot peeled and diced
- 1 4.6-ounce can Vienna sausages, sliced into rounds
- 60 grams cheddar cheese shredded
Instructions
- Prepare the ingredients by cutting the chicken, vegetables, mushrooms, chorizo, and Vienna sausages as directed.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat the oil in a large skillet or pot over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- In the same pan, add the garlic, onion, bell pepper, chorizo, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their moisture. Season with 1 to 2 teaspoons salt.
- Return the chicken to the pan and pour in the water. Add the potato and carrot. Cover and cook for 8-10 minutes, or until the vegetables are tender.
- Stir in the Vienna sausages and shredded cheddar cheese. Cook for 1 to 2 minutes, stirring until the cheese has melted. Taste and adjust the seasoning as needed before serving. Enjoy with rice.
