Chicken pastel is a Filipino creamy chicken stew loaded with carrots, peas, bell pepper, celery, sausage — all swimming in a light cream sauce. It's a party staple, the kind of thing that shows up at birthdays and potlucks in a big pot. Here, it becomes a casserole.
Same filling (which is good as is), but topped with a thick layer of garlicky mashed potatoes, egg-washed and scored with a fork so it bakes up golden with crispy ridges. The potato top stretches the dish further too — a pastel that serves three on its own now feeds four or five easily.
Brown chicken: Season chicken pieces with salt and pepper. Heat oil in a skillet over medium-high heat. Sear the chicken until golden on the outside, about 7 minutes total. Transfer to a plate.
Build filling: In the same skillet over medium heat, sauté the onion until translucent, about 3 minutes. Add the carrot and celery; cook for another 3-4 minutes until the carrot starts to soften. Toss in the bell pepper, mushrooms, and sausage. Cook for 2 minutes.
Add cream: Return the chicken to the skillet. Crumble in the bouillon cube, pour in the all-purpose cream, and stir to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens slightly and coats everything. Fold in the green peas. Season with salt and pepper. Remove from heat.
Boil potatoes: Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain the potatoes.
Combine ingredients: Mash potatoes and fold in garlic, butter, milk, and 1 egg yolk until smooth. Season with salt and pepper. Set aside.
Assemble: Preheat your oven to 375°F (190°C). Transfer the filling to a baking dish. Spread the mashed potatoes evenly over the top, all the way to the edges — this seals in the filling so it bubbles up around the sides, not through the middle.
Egg wash and bake: Beat the remaining egg yolk with a teaspoon of milk. Brush it over the mashed potato surface. Score the surface with a fork for texture. Bake for 25–30 minutes, until the top is golden brown and the filling is bubbling at the edges.
Rest before serving. Let the casserole sit for 5-10 minutes out of the oven so the filling sets slightly. Serve hot.
