Chicken Pastel

Ingredients for Chicken Pastel

• 800 g chicken thighs, deboned and diced
• 3 large pork sausages, cooked and sliced
• 2 medium potatoes, diced
• 2 medium carrots, diced
• 2 cups brown mushrooms, quartered
• 1 celery stalk, sliced
• 1/2 cup bacon, chopped
• 4 tbsp butter
• 1 large white onion, chopped
• 5 cloves garlic, minced
• 200 ml evaporated milk
• 1/4 cup flour
• 3 cups chicken stock
• Salt, to taste
• White pepper, to taste
• Chopped parsley, for garnish

How to cook Chicken Pastel

1. 1.Fry bacon in butter until browned; remove. Sauté garlic and onion for 1 minute, then remove.
2. 2.Quickly fry chicken in the same pot until browned all over; remove.
3. 3.Stir flour into the pot to make a roux. Whisk in chicken stock until smooth.
4. 4.Return chicken, sausage, potatoes, carrots, mushrooms, bacon, garlic, onion, and celery; boil, then simmer 15 minutes.
5. 5.Add evaporated milk, return to a boil, and simmer 5 minutes. Season with salt and white pepper; garnish with parsley.