Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless chicken breast (cubed)
  • 1 piece Knorr Chicken Cube
  • 2 pieces chorizo de bilbao (sliced)
  • 3 pieces beef frank (sliced)
  • ¾ cup sliced button mushroom
  • 8 ounces table cream
  • 1 piece potato (cubed)
  • 1 piece carrot (cubed)
  • ½ piece lemon
  • 2 tablespoons soy sauce
  • 3 tablespoons butter
  • 1 cup water
  • 1 piece pie crust
  • Salt and ground black pepper to taste

Instruction

  • Combine chicken, lemon juice, and soy sauce in a bowl. Mix well. Marinate for 15 minutes.
  • Melt butter in a cooking pot. Once the butter start to bubble, add the marinated chicken. Include the marinade. Stir and cook for 2 minutes.
  • Add chorizo de bilbao. Cook for 5 minutes.
  • Pour water. Let boil. Add Knorr Chicken Cube. Stir and cook for 12 minutes.
  • Add beef frank, carrot, potato, and mushroom. Cook for 2 minutes.
  • Pour table cream. Stir until well blended. Cook for 5 minutes.
  • Season with salt and pepper.
  • Preheat oven to 375F.
  • Transfer the chicken pastel to a baking pan or oven-proof container. Cover with pie dough. Poke holes on the dough for steam to escape.
  • Bake for 25 minutes.
  • Remove from the oven. Serve.
  • Share and enjoy!