Crustless Chicken Pastel

I don't really know if I should even call this dish "Chicken Pastel" because the traditional pastel is almost like chicken pot pie - meat and veggies encased in a flaky crust. 

What really happened was, I was gonna use crescent rolls dough, but it was sooo hot that even after pinching the sides, the poor refrigerated dough just broke apart. I salvaged them by just baking it like regular crescent rolls and eating it with the Chicken Pastel. Still made for a good meal, if you ask me.

And yes, I made it a bit saucy because hubby likes it that way. I ended up dipping the crescent rolls in the sauce while enjoying the meal! 


What you need: 

1 1/2 pounds chicken breast, cubed
1 pound of smoked sausage, coined
3 tablespoons butter
1 large potato, cubed
2 carrots, coined
4 cloves of garlic, roughly chopped
8 oz baby bella mushrooms, sliced 
1/2 cup evaporated milk
2 cups chicken broth
salt and pepper, to taste
hard boiled eggs for garnish
few sprigs of chopped parsley for garnish 


What to do: 

In a pot, melt butter over medium heat. Add the garlic and onion, saute for about a minute. Add in the cubed chicken and cook until meat is no longer pink. Add the mushrooms and continue cooking for about 3 - 5 minutes, stirring occasionally.

Add the sausage and the rest of the veggies and cook for another minute, then pour in the chicken broth and milk. Season with salt and pepper according to taste. Bring to a boil, then lower heat, cover and let simmer for 10 minutes.

Transfer to a serving bowl. Garnish with hard boiled eggs and chopped parsley. Enjoy! 


Tips, Tricks and Tweaks: 

1. If you like the traditional pastel, try this recipe.
2. You can use other vegetables like green bell pepper, corn, or peas.
3. Some people prefer using canned mushroom soup instead of evaporated milk. 
4. As always - season according to taste. Tweak your own recipe and see what you like!
5. I used smoked sausage but you can use hot dog or chorizo.