Chicken Pastel

INGREDIENTS:

• 800g chicken thighs, deboned and diced
• 3 pcs large pork sausages, cooked and sliced (you can use Vienna Sausage)
• 2 medium sized potatoes, diced
• 2 medium carrots, diced
• 2 cups farmers brown mushrooms, quartered
• 1 stalk celery, sliced
• ½ cup chopped bacon
• 4 tbsp butter
• 1 large white onion, chopped
• 5 cloves garlic, minced
• ½ evaporated milk
• ¼ cup flour
• 3 cups chicken stock
• salt
• white pepper
• chopped parsley

INSTRUCTIONS:

1. In a pot fry bacon pieces in butter, once brown remove and set aside.
2. Now add garlic and onions then saute for a minute, then remove and set aside
3. Now add chicken pieces and quickly fry until brown on all sides, remove then set aside.
4. Add flour and mix well until it forms a roux.
5. Add chicken stock mix well until there are no more lumps, then add chicken, pork sausages, potato, carrots, mushrooms, fried bacon, fried garlic, fried onions and celery. Bring to a boil and simmer for 15 minutes
6. Add milk bring to a boil and simmer for additional 5 minutes.
7. Season with salt and pepper, garnish with chopped parsley.

Source: Ang Sarap

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