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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10th Apr, 2015
This is a great recipe! Making it for the second time now. It was a real hit at a dinner party. I did individual pie lids which looked good
12th Feb, 2015
I scaled this recipe down in half and it worked out perfectly. Used boneless, skinless chicken thighs which still made the gravy very tasty but were quicker to cook. I made my own pastry too as I was also making some sausage rolls at the time. Recipe was easy and a great result. Will definitely make this again.
1st Jan, 2015
Liked the sound of this but was in a hurry so scaled it down for 3, had half a block of creamed coconut to use up to used that instead of cream and served it with rice - was really tasty.
31st Aug, 2014
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
12th May, 2014
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.
16th Apr, 2014
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
6th Apr, 2014
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.
27th Mar, 2014
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.'s picture
18th Mar, 2014
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*!
7th Mar, 2014
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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