Name: Chicken & chorizo pie
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 6
Cuisine: British
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

Home
Recipes
Chicken & chorizo pie

Chicken & chorizo pie

Cassie Best

Save recipe

Serves 6

More effort

Prep: 20 mins

Cook: 2 hrs and 10 mins

A star rating of 4.8 out of 5.63 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Whole roasted celeriac

A star rating of 3.8 out of 5.10 ratings

Herby root vegetable gratin

A star rating of 5 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal725
fat43g
saturates18g
carbs41g
sugars5g
fibre2g
protein40g
salt1.5g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.63 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now