Here’s What You Need:
1 unbaked 9″ pie crust or 6 multigrain pocket sandwiches
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 small white onion, chopped
1 chicken breast
4 pieces boneless and skinless chicken thighs
4 strips uncooked smoked bacon, chopped
1 potato, diced
2 carrots, diced
1 stalk celery, sliced
1 cup frozen green peas
1/2 cup chickpeas
1 can cream of mushroom soup
1/4 cup sliced green olives
1 small can vienna sausage, cut into thirds
2 tablespoons butter
Salt and pepper to taste
Heat oil and fry the potatoes on a non-stick frying pan until it becomes light golden brown. Scoop out the potatoes and set aside. On the same pan stir-fry bacon until it becomes crispy. Scoop out and set aside.
Cut chicken into bite size pieces. On a separate skillet heat oil on a medium high, saute garlic and onions. Add the chicken and season with salt and pepper. Stir-fry until the meat becomes light brown. Add the celery, carrots and the cream of mushroom soup. Let it simmer for 10 minutes and stirring once in a while. Add the fried potatoes, green peas, chickpeas, and olives. Drop the butter and vienna sausage and stirring continuously until butter is completely melted. Season with salt and pepper. Remove from heat. Place the chicken pastel on a serving dish and serve with pocket sandwich.
If you want a baked chicken pastel make sure that the sauteed chicken is completely cool before baking them. Preheat Oven to 350F. Put the sauteed chicken in a 9-inch pie plate. Top with crust. Cut 3 vents in the crust and press edges with a fork to seal. Brush the top with egg wash (whisk 1 egg white and a tablespoon of milk) and sprinkle with just a little of salt and pepper on top. Bake at the preheated 350F oven for 30 minutes or until crust is nicely browned.