Filipino Chicken Pastel Recipe | Creamy Chicken Stew with Sausage, Mushrooms & Veggies

Chicken Pastel Chicken Pastel is a casserole with chicken, sausages, and vegetables in a creamy sauce topped with a flaky pastry crust. You can use a store-bought puff pastry or even serve it without-a classic comfort dish that is easy to prepare! Equipment Sauté pan (or a shallow pot) 2 or 2.5-quart oven-safe dish Rolling pin or a glass with smooth sides Ingredients 2 pounds chicken thighs, with or without the skin 1 Spanish/Mexican chorizo or chorizo de Bilbao ½-inch pieces 3 hotdogs or Vienna sausages ¾-inch pieces 8 ounces mushrooms (fresh or canned) cut in half, if big 8 ounces potatoes bite-sized pieces 6 ounces carrots bite-sized pieces ½ red bell pepper bite-sized pieces ½ green bell pepper bite-sized pieces 3 tablespoons butter 1 onion minced 6 garlic cloves minced ⅓ all-purpose flour 1 teaspoon chicken base or bouillon dissolved in 1 cup of water 1 teaspoon fish sauce 1 bay leaf 1 cup heavy cream sub:light cream or milk ½ cup peas fresh or frozen 1 sheet puff pastry thawed, if frozen 1 egg lightly beaten Neutral oil for searing Salt and pepper to taste Instructions 1. Season chicken with salt and pepper on both sides. Sear over medium-high heat in a small amount of oil, skin side down first, until lightly browned for 5 minutes on each side. Transfer to a plate and cut them into 1 ½-inch pieces when slightly cooled. 2. Sear chorizo and hotdogs until lightly browned. Transfer to a plate. 3. Sear mushrooms (skip if using canned) for a minute, adding more oil as needed. 4. Add potatoes, carrots, and bell peppers. Cook them until they start to brown, about 3 minutes. 5. Lower to medium heat, then add butter, onion, and garlic cloves. Sauté for about a minute. Season with salt and pepper. 6. Sprinkle flour and mix. 7. Add stock/broth (1 teaspoon base or bouillon dissolved in 1 cup of water), fish sauce, and bay leaf. Stir to dissolve the flour. 8. Add the chicken, chorizo, hotdogs, heavy cream, and peas. Stir. 9. When it comes to a simmer, slightly lower the heat. Cover and continue simmering for 5 minutes. 10. Give it a taste and pick out the bay leaf. Transfer to an oven-safe dish. If you want to serve it without the pastry crust, cover and simmer longer until the chicken and vegetables are cooked. Add more water as needed. 11. Preheat the oven to 400° F (204° C). On a lightly floured surface, roll out the pastry sheet about an inch larger than the size of your dish. 12. Cover the filling completely with pastry crust, cutting off any excess. Seal the edges by pressing with your fingers. Cut slits on top to release the steam as it cooks and brush with egg wash (egg + water). 13. Place on a baking sheet to catch any drippings, then bake at 400° F (204° C) for 30 minutes until golden brown. Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too. ℹ️ Recipes by Nora - Your source for delicious Filipino recipes Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos. #ChickenPastel #FilipinoChickenPastel #FilipinoRecipes #CreamyChickenStew #ChickenPastelRecipe #RecipesByNora #PinoyFood #FilipinoComfortFood