Chicken Pastel

Chicken Pastel

This Filipino-style chicken pot pie is like no other. This recipe will give you a rich, creamy, and delicious chicken pastel dish that you can make during special occasions, like the holidays.

Ingredients

• 2 lbs boneless chicken breast cubed
• 1 piece Knorr Chicken Cube
• 2 pieces chorizo de bilbao sliced
• 3 pieces beef frank sliced
• ¾ cup sliced button mushroom
• 8 ounces table cream
• 1 piece potato cubed
• 1 piece carrot cubed
• ½ piece lemon
• 2 tablespoons soy sauce
• 3 tablespoons butter
• 1 cup water
• 1 piece pie crust
• Salt and ground black pepper to taste

Instructions

• Combine chicken, lemon juice, and soy sauce in a bowl. Mix well. Marinate for 15 minutes.
• Melt butter in a cooking pot. Once the butter start to bubble, add the marinated chicken. Include the marinade. Stir and cook for 2 minutes.
• Add chorizo de bilbao. Cook for 5 minutes.
• Pour water. Let boil. Add Knorr Chicken Cube. Stir and cook for 12 minutes.
• Add beef frank, carrot, potato, and mushroom. Cook for 2 minutes.
• Pour table cream. Stir until well blended. Cook for 5 minutes.
• Season with salt and pepper.
• Preheat oven to 375F.
• Transfer the chicken pastel to a baking pan or oven-proof container. Cover with pie dough. Poke holes on the dough for steam to escape.
• Bake for 25 minutes.
• Remove from the oven. Serve.