Recipes · Filipino · Pies
Chicken Pastel (Filipino Creamy Chicken Pot Pie)
One serving has 711 kcal and 40 g protein, and at least a fifth of a woman's daily need of niacin (93%), selenium (91%), pyridoxine (83%), phosphorus (77%), riboflavin (74%) and vitamin A (65%). Ready in 105 minutes.
- Preparation: 45 min
- Cooking: 60 min
- Makes: 1 serving (514 g)
- Difficulty: Medium
- Diets: High protein
- Contains: beef, celery, dairy, egg, gluten, pork, poultry, soy
Ingredients
- 130 g Boneless chicken thighs
- 4 g Soy sauce
- 5 g Calamansi or lime juice
- 0.2 g Black pepper
- 8 g Butter
- 4 g Garlic, chopped
- 30 g Onion, chopped
- 60 g Potatoes
- 40 g Carrots
- 30 g Button mushrooms, sliced
- 60 g Chicken stock
- 20 g Vienna sausages or hot dogs, sliced
- 25 g Frozen peas
- 40 g Evaporated milk
- 3 g Cornflour
- 50 g Shortcrust pastry
- 5 g Egg, beaten, to glaze
Method
- Makes 6 servings in a 23 cm square baking dish; the amounts are for one serving, so multiply every ingredient by 6. Cut the chicken into 3 cm pieces and marinate it with the soy sauce, calamansi juice and pepper for 30 minutes.
- Melt the butter in a large pan over a medium heat and fry the garlic and onion for 3 minutes until soft. Add the chicken with its marinade and cook for 5 minutes until it is no longer pink outside.
- Add the potatoes and carrots, cut into 1.5 cm cubes, the mushrooms and the stock, cover and simmer for 12-15 minutes until the potatoes are tender.
- Stir in the sausages, peas and evaporated milk and simmer for 2 minutes. Mix the cornflour with a spoonful of water, stir it in and cook for 1 minute until the sauce is creamy and thick, then spoon everything into the dish and leave it to cool for 15 minutes.
- Heat the oven to 190 °C (375 °F). Roll out the pastry, lay it over the dish, trim it and press the edges onto the rim, then cut a few slits and brush with beaten egg.
- Bake for 25-30 minutes until the crust is golden and the filling bubbles at the edges. Rest for 5 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 711 kcal | 34% |
| Carbohydrates | 54.5 g | |
| Water | 378 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 40.2 g | 84% |
| Tryptophan | 0.44 g | |
| Threonine | 1.8 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.1 g | |
| Lysine | 3.2 g | |
| Methionine | 0.99 g | |
| Cystine | 0.49 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.9 g | |
| Histidine | 1.1 g | |
| Fat | 37 g | |
| Monounsaturated | 14.3 g | |
| Polyunsaturated | 6.9 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.2 g | |
| Saturated | 13.1 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 187 mg | |
| Calcium | 188 mg | 19% |
| Copper | 0.43 mg | 48% |
| Iron | 4.2 mg | 23% |
| Magnesium | 87.3 mg | 28% |
| Manganese | 0.64 mg | 36% |
| Phosphorus | 538 mg | 77% |
| Potassium | 1,170 mg | 25% |
| Selenium | 49.9 µg | 91% |
| Sodium | 1,000 mg | |
| Zinc | 3.7 mg | 47% |
| Thiamin (vitamin B1) | 0.53 mg | 48% |
| Riboflavin (vitamin B2) | 0.81 mg | 74% |
| Niacin (vitamin B3) | 13 mg | 93% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 29% |
| Pyridoxine (vitamin B6) | 1.1 mg | 83% |
| Folate (vitamin B9) | 92.5 µg | 23% |
| Cobalamin (vitamin B12) | 1.2 µg | 52% |
| Choline | 134 mg | 31% |
| Vitamin A | 458 µg | 65% |
| Vitamin C | 25.2 mg | 34% |
| Vitamin D (D2 + D3) | 39.1 IU | 7% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 25.3 µg | 28% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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