Chicken Pastel Recipe: Filipino-Style Savory Pie With Flaky Crust

There’s something deeply satisfying about a well-made chicken pastel, with its flaky layers and rich, savory filling. This Filipino classic transforms simple ingredients into a showstopping dish that’s perfect for gatherings or a comforting family meal.

The secret lies in the buttery crust and the hearty filling of chicken, vegetables, and sometimes hot dogs, all bound together in a creamy sauce. Each bite delivers a perfect balance of textures—tender chicken, crisp veggies, and that signature flaky pastry.

I’ve perfected this recipe to ensure the crust stays golden and crisp while the filling remains creamy and flavorful. The aroma alone will have everyone gathering around the table before it’s even out of the oven.

Serve it warm, straight from the pan, and watch it disappear. This is comfort food at its finest.

Ingredients for Chicken Pastel

Flaky crust meets hearty filling with these staple ingredients for a classic Filipino delight.

The crust demands precision. King Arthur Flour is ideal for its consistent protein content, ensuring that signature flakiness. European-style butter (like Plugrá) has higher fat content for superior layers. Keep your butter ice-cold—this is non-negotiable for achieving the promised flaky texture. For the chicken, thighs stay juicier than breasts during baking, and boneless makes prep faster.

No hot dogs? Vienna sausages or chopped ham work equally well—just match the 1/2 lb total. Fresh peas can be swapped for frozen (thawed first). The cream can be half-and-half at 1:1 ratio for a lighter version. If avoiding pork entirely, skip the hot dogs and add extra chicken or diced mushrooms. The bell pepper can be green or yellow if red isn’t available.

Assemble and bake immediately—the crust loses flakiness if left unbaked. Stores 3-4 days refrigerated, but best served fresh. Freeze unbaked pastel for up to 1 month (thaw before baking). Reheat covered with foil at 350°F for 15 minutes.

Step-by-Step Instructions for Chicken Pastel

This method ensures a flaky crust and richly seasoned filling that defines this Filipino classic.

Step 1: Prepare the Flaky Pastry Crust

Combine the 3 cups All-Purpose Flour and 1 tsp Salt in a food processor. Add the 1 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually drizzle in the 0.5 cup Ice Water while pulsing, stopping as soon as the dough begins to clump together. Turn the dough out onto a lightly floured surface and shape it into two equal discs. Wrap in plastic and refrigerate for 1 hour—this resting period is crucial for developing flakiness.

Step 2: Cook the Savory Chicken Filling

In a large skillet over medium heat, sauté the onion, 3 cloves Garlic Cloves, and hot dogs until the onion becomes translucent. Add the 1.5 lb Boneless Skinless Chicken Thighs (diced) and cook for 5-6 minutes until the chicken loses its raw color.

Stir in the carrots, potatoes, red bell pepper, 1 cup Green Peas, 0.5 cup Chicken Broth, 0.5 cup All-Purpose Cream, and 0.5 tsp Black Pepper. Simmer for 10-12 minutes until the vegetables soften and the sauce thickens slightly. Remove from heat and let cool completely.

Step 3: Assemble the Pastel

On a lightly floured surface, roll out one pastry disc to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½ inch overhang.

Spoon the cooled chicken filling into the crust, spreading it evenly. Roll out the second pastry disc to the same size and place it over the filling. Crimp the edges together to seal, then cut several small vents in the top crust to allow steam to escape during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Beat the 1 whole Large Egg with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash, ensuring complete coverage for a deep golden finish.

Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with strips of aluminum foil. Let the pastel rest for 10 minutes before slicing to allow the filling to set.

Storing and Reheating This chicken pastel

Refrigerator Storage

Let your pastel cool completely before storing—about 2 hours at room temperature. Transfer to an airtight container or wrap tightly in plastic. It keeps well in the fridge for 3-4 days, though the crust softens over time. I always reheat leftovers within this window for best texture. ❄️

Freezer Storage

For longer storage, freeze unbaked pastel for up to 1 month. Wrap the assembled pie tightly in plastic, then foil, to prevent freezer burn. To bake from frozen, add 10-15 minutes to the cooking time. I label mine with the date to track freshness.

Oven Reheating

Preheat your oven to 350°F. Cover the pastel with foil to prevent over-browning. Heat for 15-20 minutes until the filling reaches 165°F. Remove the foil for the last 5 minutes to crisp the crust. This method restores that fresh-baked taste. 🔥

Microwave Option

For quick servings, microwave individual slices on 70% power for 1-2 minutes. Place a damp paper towel over the pastel to retain moisture. The crust won’t be as crisp, but the filling stays creamy. I use this for lunch when I’m short on time.

Frequently Asked Questions