There are stews, and then there’s chicken pastel—a beloved Filipino classic that transforms humble ingredients into a dish that’s elegant enough for fiestas yet comforting enough for everyday meals.
Tender chicken pieces simmer in a rich, creamy sauce with potatoes, carrots, bell peppers, and savory sausage, creating a harmonious blend of flavors and textures. The sauce, thickened with a touch of all-purpose cream and a hint of butter, is velvety and indulgent without being heavy.
Traditionally served in a caldero or clay pot, chicken pastel is often baked with a puff pastry crust for special occasions, but it’s equally delicious on its own with warm bread or steamed rice. This version captures the essence of the classic—simple, satisfying, and deeply comforting.
Instructions
Season and Sear the Chicken
Pat the chicken pieces dry and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the chicken skin-side down until golden brown, about 4 to 5 minutes per side. Remove and set aside.
Sauté Aromatics
Reduce heat to medium. Add the butter to the pot. Add the onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Add Vegetables and Broth
Add the potatoes, carrots, and bell peppers. Stir to coat with the aromatics. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the seared chicken to the pot, nestling it into the vegetables.
Simmer
Cover and simmer over medium-low heat for 20 to 25 minutes, until the chicken is cooked through and the vegetables are tender. Add the sliced sausage (if using) during the last 10 minutes.
Add Cream and Season
Reduce heat to low. Stir in the all-purpose cream, fish sauce, sugar, and frozen peas (if using). Simmer gently for 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
Do not boil vigorously after adding cream, as it may curdle. Taste and adjust seasoning with additional salt, pepper, or fish sauce as needed.
Serve
Transfer to a serving bowl or individual plates. Garnish with fresh parsley or green onions. Serve hot with steamed rice or crusty bread to soak up the creamy sauce.
This Chicken Pastel captures the heart of Filipino home cooking—creamy, comforting, and always welcome at the table.
