Chicken Pastel, SIMPOL!

This creamy chicken stew with flaky pie crust is perfect to prepare during special occasions! Make sure to watch the video to learn how to make this special dish! INGREDIENTS: Set A: ¾ kilogram chicken fillets (skin off) diced, or 1 whole chicken, cut into serving pieces (bone-in) 4 tablespoons fish sauce 4 tablespoons calamansi juice Set B: ¼ cup canola oil or butter 4 cloves garlic, minced 2 pieces onions, minced 2 stalks celery, chopped 1 cup diced carrot 1 teaspoon dried oregano (you can use dried or fresh herbs of choice) 1/2 cup smoked bacon or ham or sausages ½ cup flour 1 1/2 cup chicken stock or mushroom brine or white wine Set C: 1 cup diced potato 1 can sliced button mushrooms, drained and keep brine for later use ½ cup pitted green olives (optional) 1 piece red bell pepper, diced 1 tablespoon soy sauce 1 pack all-purpose cream (250 ml) Salt and ground black pepper, to taste Fresh parsley (optional) For the Chicken Pastel Crust: This recipe is just enough to cover the top of the pie. INGREDIENTS: Set A: 1 1/2 cups all-purpose flour, sifted twice and chilled 2 tablespoons powdered sugar 1/2 teaspoon fine salt Set B: ½ cup chilled unsalted butter, diced 8 tablespoons ice-cold water Set C (Egg wash): Yolk of 1 egg 4 tablespoons fresh milk Dash of salt Flour, to dust the board Parsley, as topping 13 x 9 x 3 baking dish