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Chicken Pastel Recipe - Creamy, Comforting, and Easy to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • Butter and Oil: 2 tablespoons butter + 1 tablespoon neutral oil
  • Aromatics: 1 medium onion (chopped), 3 cloves garlic (minced)
  • Vegetables: 1 large carrot (diced), 1 medium potato (diced), 1 cup button mushrooms (sliced), 1/2 cup green peas
  • Sausage (optional but classic): 1/2 cup sliced Vienna sausage or smoked sausage
  • Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika (optional), pinch of nutmeg (optional)
  • Liquid Base: 1 cup chicken broth, 1/2 cup evaporated milk or all-purpose cream
  • Thickener: 2 tablespoons flour
  • Acidity and Balance: 1 tablespoon soy sauce, 1 tablespoon fish sauce (or extra soy if preferred), 1 tablespoon lemon juice
  • Pastry Top (optional): 1 sheet puff pastry, thawed + 1 beaten egg for egg wash
  • Garnish: Chopped parsley or scallions (optional)

Method
 

  1. Prep your ingredients. Pat the chicken dry and season lightly with salt and pepper. Dice the carrot and potato into small, even cubes so they cook quickly and evenly.
  2. Sear the chicken. Heat oil and 1 tablespoon butter in a wide pan over medium-high. Brown the chicken in two batches for 2–3 minutes per side. Transfer to a plate. Don’t cook it through yet.
  3. Sauté aromatics. Lower heat to medium. Add remaining butter, then onion. Cook until soft and translucent. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Add vegetables. Stir in carrots, potatoes, and mushrooms. Cook 3–4 minutes, stirring to coat with the butter and onion mixture.
  5. Build the roux. Sprinkle flour over the veggies. Stir well for 1 minute to coat and cook off the raw flour taste.
  6. Add liquids and season. Slowly pour in chicken broth while stirring to avoid lumps. Add soy sauce, fish sauce (if using), paprika, and a pinch of nutmeg. Simmer 3–4 minutes until slightly thickened.
  7. Return the chicken. Add seared chicken and any juices back to the pan. Stir in evaporated milk or cream and the sliced sausage. Simmer on low for 8–10 minutes until the chicken is cooked and the sauce is silky.
  8. Finish and balance. Stir in peas and lemon juice. Taste and adjust with more salt, pepper, or lemon as needed. The sauce should be creamy, savory, and lightly bright.
  9. Serve as is or bake with pastry. For a pie-style pastel, transfer the filling to a baking dish, top with puff pastry, seal edges, cut small vents, brush with egg wash, and bake at 400°F (200°C) for 18–22 minutes until golden.
  10. Garnish and serve. Let it rest for a few minutes. Sprinkle with parsley or scallions. Serve with rice, buttered noodles, or enjoy it straight from the pie dish.