There’s something incredibly rewarding about a dish that brings comfort, nostalgia, and flavor all in one bite—and Chicken Pastel does exactly that. A beloved Filipino classic, this creamy, savory pie has quietly made its way into family celebrations, Sunday lunches, and weeknight cravings.
It’s not just a meal—it’s a moment. What makes Chicken Pastel so special isn’t just its rich, velvety sauce or the flaky golden crust (though both are undeniably delightful).
It’s the unique mix of tender marinated chicken thighs, smoky chorizo de bilbao, creamy evaporated milk, and the pop of green peas and mushrooms all layered together like a cozy food hug.
And if you’re someone trying to balance indulgence with everyday eating, you’ll love that this recipe is surprisingly wholesome. Using lean chicken thighs and loading up on vegetables makes it hearty without being heavy.
Pair it with fragrant Basmati Rice for a more filling meal or keep things refreshing with a Chilled Cucumber Cocktail. The buttery, homemade crust is easier than it looks, and that perfect golden finish? It’s all thanks to a simple egg wash that takes it over the top.
No wonder it’s trending again more and more home cooks are craving familiar comfort meals that feel like an upgrade from the usual. And this one delivers.
Have a version of Chicken Pastel you swear by? I’d love to hear how you do it!
What Makes This Chicken Pastel a Personal Favorite!
- The crust is beginner-friendly and buttery: I’ll admit—I was a little intimidated the first time I tried making pie crust from scratch. But this recipe totally changed that. The combination of cold butter and shortening makes a dough that’s surprisingly easy to handle and bakes into a golden, flaky crust that’s worth every step.
- It fits perfectly into my weeknight rhythm: Life gets busy, so I love recipes that I can break into steps. I often prep the filling in advance and freeze the crust. On hectic days, all I have to do is assemble and bake—dinner’s ready without the chaos.
- Juicy chicken thighs make all the difference: While chicken breast is great, switching to thighs gave this dish a whole new level of tenderness and flavor. They stay moist, soak up all the creamy sauce, and make every bite melt in your mouth.
- Comfort food that’s not too heavy: Even though it’s rich and creamy, Chicken Pastel never leaves me feeling sluggish. The mix of vegetables and lean proteins balances the dish, making it satisfying but not overwhelming.
- It’s a family favorite now: The first time I served this, my family loved it so much they started asking for it regularly. Whether it’s a rainy evening or a small celebration, it’s the kind of warm, creamy meal that brings everyone to the table without fail.
Chicken Pastel Recipe
Equipment
- Chopping board & knife
- Large skillet or pan
- Baking dish or pie pan
- Oven
- Pastry brush (for egg wash)
Ingredients
For the Filling:
- 2 pounds boneless skinless chicken thigh meat, cut into ½-inch cubes
- juice of 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 5 ounces 2 pieces Chorizo de bilbao, cut into ½-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 ½-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 ½-inch rounds
- ½ cup evaporated milk
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 stick butter very cold
- ¼ cup vegetable shortening. chilled
- 3 to 4 tablespoons ice water
For the Egg Wash:
- 1 egg
- 1 tablespoon water
Instructions
- Marinate chicken with lemon juice and soy sauce for 15 minutes.
- In a skillet, sauté chorizo, then add butter, garlic, and onion.
- Add marinated chicken and cook until lightly browned.
- Sprinkle in flour, then pour water; stir to make a thick sauce.
- Mix in carrots, green peas, mushrooms, sausages, and milk. Simmer until cooked.
- Prepare crust by combining flour, butter, shortening, and ice water. Chill.
- Roll out dough, place over the filling in a baking dish.
- Brush with egg wash and bake at 375°F (190°C) for 30–35 minutes until golden.
Nutrition
Helpful Tips For Making The Best Chicken Pastel!
- Use cold butter and shortening for a flakier crust:
Don’t skip chilling the fats—this step creates those beautiful, buttery layers when baked. I even pop the flour in the freezer for 10 minutes before mixing. - Brown the chorizo separately first:
It releases flavorful oil that boosts the entire dish. Once browned, you can use that same oil to sauté your onions and garlic—it adds depth that plain oil just can’t match. - Thigh meat is best, but don’t overcrowd the pan:
Sear the chicken in batches if needed. Crowding will steam it instead of browning, and that caramelization is where flavor lives. - Let the filling cool before adding the crust:
If you top hot filling with raw dough, the crust gets soggy. Letting it cool slightly keeps the bottom crisp and the texture on point. - Add a splash of white wine or sherry while deglazing:
It’s optional, but it enhances the savory-sweet balance and gives the sauce a little grown-up complexity without overpowering the classic taste.
