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Chicken Pastel Recipe
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3 from 1 vote

Chicken pastel recipe (Filipino chicken pot pie)

The first step is to saute the marinated chicken in a little oil, minced garlic, and chopped white onions. After this step, add in the vegetables such as carrots, bell pepper, and roughly chopped potatoes.
Course Main Course
Cuisine Filipino
Keyword Chicken
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5 people
Calories 585kcal
Author Joost Nusselder
Cost $10


  • 1.8 pounds chicken breast deboned and diced
  • 3 pcs pork sausages cooked and sliced (In Philippines we use Vienna Sausage)
  • 2 medium-sized potatoes diced
  • 2 medium carrots diced
  • 2 cups mushrooms quartered (farmers brown ones work best)
  • 1 stalk celery sliced
  • ½ cup bacon chopped
  • 4 tbsp butter
  • 1 large white onion chopped
  • 5 cloves garlic minced
  • ½ evaporated milk
  • ¼ cup flour
  • 3 cups chicken stock
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tbsp parsley chopped


  • In a pot fry the bacon pieces in butter, once brown remove and set aside.
  • Now add garlic and onions then saute for a minute, then remove and set aside
  • Now add chicken pieces and quickly fry until brown on all sides, remove then set aside.
  • Add flour and mix well until it forms a roux.
  • Add chicken stock mix well until there are no more lumps, then add chicken, pork sausages, potato, carrots, mushrooms, fried bacon, fried garlic, fried onions, and celery. Bring to a boil and simmer for 15 minutes
  • Add evaporated milk, bring to a boil and simmer for additional 5 minutes.
  • Season with salt and pepper, and garnish with chopped parsley


Calories: 585kcal | Carbohydrates: 33g | Protein: 43g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 712mg | Potassium: 1420mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4256IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg