Chicken & chorizo pie

Chicken & chorizo pie

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(34 ratings)

Prep: 20 mins Cook: 2 hrs, 10 mins

More effort

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

  • Freezable

Nutrition: per serving

  • kcal725
  • fat43g
  • saturates18g
  • carbs41g
  • sugars5g
  • fibre2g
  • protein40g
  • salt1.5g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 chicken thighs, skin and bone removed
  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g chorizo, skin removed and sliced into discs



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 50g plain flour, plus a little for dusting
  • 100ml dry sherry, or white wine
  • 600ml chicken stock
  • 150ml single cream
  • large pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 500g pack puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

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Comments, questions and tips

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29th Mar, 2019
Absolutely delicious. We followed the recipe precisely and everyone loved it. Served with chunky chips. Definitely one our favourites list.
5th May, 2018
very nice recipe. Baked the puff pastry separately as lids and worked perfectly. Super tasty and easy.
Quality Street 35
21st Jan, 2018
Very tasty - the whole family loved it.
26th Sep, 2017
Amazing! I used short crust pastry for the top and base which was great. Took a little longer but was worth it. Next time I won't add any extra salt as the chorizo flavor was enough. Will make again :)
27th Nov, 2016
We really enjoyed this recipe - it served 6 as stated in generous portions. Followed recipe which was straight forward - its only the cooking time that's a bit long winded. Used boneless skinless thighs and after the initial frying, broke them up a bit before they went into the sauce, but then was a bit fiddly finding all the pieces to shred! I didn't have any fresh parsley so just added a sprinkle of dried oregano. It needed quite a large dish (mine looked bigger than the picture, failed to fit it all in my first pie dish, so had to try again). I normally stick a thin rim of pastry on the pie dish edge first before putting the sheet over the top but I stuck to the recipe and just put the sheet over on its own, stuck down with egg wash, and it stayed on and didn't collapse, even though i didn't have a funnel for the middle. Instead I just put 3 knife holes in the centre. Very tasty recipe and would happily make again. I used a spicy chorizo (Tesco have 2 versions, plain and spicy) and the whole sauce ended up with quite a kick!
2nd Jun, 2016
I've been methodically "saving" recipes, since the BBC Food website scare, so now where do I find all the ones I've saved on this site?
19th Apr, 2016
Really enjoyed this! Halved the quantities to make enough for two and used the extra filling as a pasta sauce which worked very well.
8th Mar, 2016
This recipe was amazing, I chose chicken breast instead of thighs, this will be made often in my house- yumyum
5th Apr, 2017
How many chicken breasts did you use?
7th May, 2015
Delicious. I used zero fat crème fraiche, plus a little leftover low fat Philadelphia and it made a really good sauce. I chopped the chicken thighs into bite sized chunks right at the start, saves trying to pull them apart later.


20th Dec, 2014
Please can someone tell me at what point would you freeze this recipe?
goodfoodteam's picture
23rd Dec, 2014
Hi emilyb29 thanks for your question, for best results freeze once assembled but before baking (so long as the meat used wasn't previously frozen). Cover the pie with the pastry as per step 3 and freeze before adding the final egg wash. When you want to cook it, brush with egg wash and bake from frozen adding an extra 10 mins or so to the cooking time. Check the filling is piping hot all the way through before serving.
23rd Sep, 2014
Can you use breast of chicken instead of thighs? If so how many would I need?
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. Yes you can, use 4 breasts instead.
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