Chicken & chorizo pie

Chicken & chorizo pie

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(8 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 10 mins

Skill level

Moderately easy

Servings

Serves 6

This wholesome pie is perfect weekend fodder. Flavour your Spanish sausage and chicken with sherry, parsley and a hint of cream

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
725
protein
40g
carbs
41g
fat
43g
saturates
18g
fibre
2g
sugar
5g
salt
1.5g

Ingredients

  • 1 tbsp olive oil
  • 10 chicken thighs, skin and bone removed
  • 2 onions, chopped
  • 200g chorizo, skin removed and sliced into discs
  • 50g plain flour, plus a little for dusting
  • 100ml dry sherry, or white wine
  • 600ml chicken stock
  • 150ml single cream
  • large pack parsley, chopped
  • 500g pack puff pastry
  • 1 egg, beaten

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Method

  1. Heat the oil in a large flameproof casserole dish. Brown the chicken thighs in batches until golden, then transfer to a plate. Add the onions to the dish and cook for 5 mins until soft, then add the chorizo and cook for 2 mins more until the orangey oils are released into the pan. Stir in the flour for 1 min, then add the Sherry and bubble for 2 mins until most has evaporated. Return the chicken to the pan, add the stock, cover with a lid and simmer for 40 mins or until tender.
  2. Using a slotted spoon, scoop the chicken pieces out of the pan and transfer to a plate. Use 2 forks to shred the meat into chunky bite-sized pieces. Meanwhile, add the cream to the pan, increase the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistency. Add seasoning (remembering that the chorizo can be quite salty) and return the chicken to the pan along with the parsley. Transfer to a pie dish (ours was 20cm x 25cm) and place a pie funnel or piping nozzle in the centre. Set aside to cool a little while you prepare the pastry.
  3. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Brush a little beaten egg around the rim of the pie dish then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use your pastry offcuts to decorate the pie, then brush with beaten egg. Bake for 45 mins or until golden brown and the filling is piping hot. Serve with your favourite veg.

Recipe from Good Food magazine, March 2014

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Comments

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HanVonWolf's picture

Just got my pie in the oven cooking away now! Very easy recipe, just takes a wee while! Smells are absolutely beautiful and my taste tests along the way are superb. Fantastic weekend dish, gonna serve with corn on the cob & peas with meringues & Olive oil ice cream afterwards.

thecherub's picture
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WOW, this was a fabulous recipe. Not as tricky as it looks, quite simple really and the flavours are just wonderful. if you have not made it yet you really should. I cannot recommend this one enough! Followed the recipe almost exactly except for a bit more cream and sherry.

siobhanhurley's picture

I made this with chicken breasts instead of thighs, so I had lovely big chunks of chicken breast which I prefer. When I put the pastry on top of the mixture in the casserole dish , it fell into the mixture so I took it off and cooked it separately as someone had suggested. This is a quicker way to do it as you can leave the mixture in the pot you cooked it in, cook the pastry (after measuring it on the pie dish) pour the mixture into the pie dish and pop on the pastry

clairehazel's picture
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Really tasty! Definitely save yourself some time and buy skinless, boneless thighs - it'll still take you a good couple of hours but is a lot less hassle. All 3 of us enjoyed it - I split the cooked mixture and popped the other half into the freezer for another day.

patriciaf's picture
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Made this minus the pastry and agree with "supercakes" a lot of work but if you are not in a hurry it's fine. Maybe buy boneless thighs. It was absolutely delicious and I topped with mashed potato. Very tasty and I will def. make again.

supercakes's picture
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I made this using skin on/bone in chicken thighs, this pie prep was a labour of love! Don't make it if you're in a hurry! The pie was lovely and the recipe quantities above, once made, I split into 2, made one pie and froze the rest of the pie filling for another time. I reckon it could be made faster (maybe with less taste) if chicken breast was used. At least with bones and skin, I was able to get a lovely chicken stock as well! My other half enjoyed it, perhaps I'm too tired to give it 5*!

suzannedbyrne's picture
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My husband made this last month when it appeared in the magazine. He scaled it down as there were just 3 of us for dinner that night. Absolutely gorgeous !!! Definitely one to make again. I might even try using low fat creme fraiche instead of the cream to make it a bit healthier. Try it....

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