Chicken Pastel

Method

1. Season the chicken thigh cubes with soy sauce and calamansi or lemon juice and set aside for about 20 minutes.
2. In a pot, heat the butter and oil over medium heat. Sauté the chopped onion until soft, then add the garlic and cook until fragrant.
3. Add the seasoned chicken and cook until lightly browned on all sides.
4. Stir in the carrots, potatoes, mushrooms, sausage slices, and chicken broth. Bring to a simmer and cook 15–20 minutes until the vegetables are nearly tender.
5. In a small bowl, whisk the flour into the evaporated milk or cream until smooth, then pour this mixture into the pot while stirring.
6. Add the green olives and continue to simmer on low until the sauce thickens and the vegetables are fully tender.
7. Season with salt and pepper to taste and serve as a stew or use as filling for pastry topped chicken pastel.