Ad

Nutrition: per serving

  • kcal725
  • fat43g
  • saturates18g
  • carbs41g
  • sugars5g
  • fibre2g
  • protein40g
  • salt1.5g
Ad

Method

  • step 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.

  • step 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.

  • step 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

Ad

Comments, questions and tips (32)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.56 ratings

WideBoy

It's great but it is time consuming. Compared to a couple of other pies which are equally well liked in the family this is the one I least like doing. Absolutely adore the taste just not the cooking. As someone commented, I overmake this and freeze the excess. The texture isn't as good from frozen…

Sweetorsavoury

Absolutely delicious! I didn’t add any salt, just pepper for seasoning as it didn’t need any more salt. I added the juice of a lemon at the final stage of simmering before putting into the dish which did help with the flavour. Was a huge success. Definitely a labour of love. I served alongside a…

loraineshe

A regular dish in our household - delicious! I usually halve the recipe, but sometimes make the full amount and freeze half the filling for another day. I use ready diced chorizo and low salt stock cubes too, so I've not found it too salty. The first time I made it I didn't have single cream, but I…

rebeccam

So tasty! I freeze it in batches enough for two without the pastry, then add a pastry lid when it's defrosted. Or sometimes just cook the pastry separate and heat up the defrosted filling in the microwave. We get very excited on freezer pie night!

debraowen

A family favourite.... with or without pastry, it's very tasty 👍

Ad
Ad
Ad