Chicken Pastel Recipe Filipino Chicken Pot Pie

CHICKEN PASTEL RECIPE (FILIPINO CHICKEN POT PIE)

Chicken pastel recipe (Filipino chicken pot pie) image

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.

Provided by Joost Nusselder

Time 55m

Number Of Ingredients 16

Ingredients

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)

Steps:

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

Nutrition Facts : Calories 585 kcal, Carbohydrate 33 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 133 mg, Sodium 712 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 17 g, ServingSize 1 serving

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