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Pastel de Pollo

This is a dish with white sauce seasoned with Mama Sita’s Caldereta Mix and encased in a pie crust.

Cooking Time: 35 mins

Serves: 5-7

Main Ingredients: Chicken

Cooking Style: Baked

Collection: Salo-salo

Difficulty: Advanced


  1. In a pan, heat 4 tbsp cooking oil. Fry potatoes and carrots.
  2. In another pan, sauté shallots in the remaining oil. Add the chicken and stir until the edges turn brown.
  3. Add Mama Sita’s Caldereta Mix dissolved in water and cook until the chicken is tender.
  4. Add the potatoes, carrots, mushrooms and cheese. Stir over low fire until the cheese has melted. Turn off the heat and stir in the cream.

Making the crust:

  1. Combine all dry ingredients. Add shortening and cut in using a fork or a pastry blender.
  2. Combine until the mixture resembles coarse crumbs. Using enough water to hold the dough together to form a ball.
  3. Cover with plastic and chill for 30 minutes before rolling.
  4. Gather half of the dough into a ball and roll out to the shape of the oven proof baking dish (Pyrex®). Reserve the remaining dough for the top crust.


  1. Pour the chicken mixture onto the ovenproof dish. Cover with the pie crust.
  2. Top with the remaining dough crust and prick the middle part with a fork. Brush with egg yolk.
  3. Bake at 350ºF for 15 minutes or until golden brown.





½ lb

650 g

Chicken, cut into 1” x 1” (2.5 x 2.5 cm) cubes

1 cup

250 g

Shallots, chopped

6 tbsp

90 ml


1¼ cup

310 g

Potatoes, cut into ½” x ½ ” cubes

1¼ cup

310 g

Carrots, cut into ½” x ½ ” cubes

1 pouch

50 g

Mama Sita's Caldereta Mix, dissolved in ½ cup (60 ml) water

½ cup

80 g

Cheese, grated

1½ cup

150 g

Mushrooms, quartered (optional)

1 cup

250 ml

Cream (optional)

Pie crust

2¾ cups

675 g

Flour, sifted

½ cup

125 g


½ cup

125 ml

Water, ice cold

1 pc

15 g

Eggyolk, beaten

A pinch


See Also:

Cooking Style: Baked