Chicken Pastel

A cousin has arrived from London for the birthday of his son this weekend, and his mom decided to have dinner at home. A home-cooked meal prepared for his family. My aunt saw the recipe at a local TV show and she wanted us to re-create the recipe for their dinner.

So this is what we've done...

INGREDIENTS:
1 1/2 kilo   Chicken fillet breasts, diced 1 inch cube
1 can          Cream of Mushroom
1 can          Evaporated Milk
1 pouch     All Purpose Cream
1/2 kilo      Carrots, diced 1 inch cube
1/2 kilo      Potato, diced 1 inch cube
500g          Whole Button Mushrooms, sliced in half
3 small      Green and Red Bell Peppers
3 tbsp        Garlic, crushed
1 cup         Onions, minced
Butter
Salt
Pepper
Cheese, optional

PROCEDURE:
1. Fried the potatoes and carrots, half cook only.

2. Saute garlic and onion in butter.

3. Add the chicken to the sauteed garlic and onions. Once cooked, add the cream of mushroom and all purpose cream. Let it simmer for 5 mins, then add salt and pepper.

4. Add the carrots, potatoes, mushrooms and bell peppers. Let is simmer for 3 mins. Taste if needed more salt.

5. Add the evaporated milk and simmer for another 5 mins.

Note: You can add the cheese together with the milk or transfer the entire chicken pastel in a baking dish topped the cheese and let it baked in the oven at 375 degree Fahrenheit until the cheese melts.