How to Make Chicken and Chorizo Pie
Well season the chicken with salt and pepper.
Pop a splash of oil into a large frying pan and cook the chorizo until crispy.Put the chorizo to one side, leaving the oil in the pan.Add the chicken chunks to the pan and brown all over. Set to one side.
In a separate pan, add the wine and simmer until it has reduce by about 75%, then add the chicken stock and slowly heat. To the finely grated cheese add the cornflour and make sure all the strands are covered.
Add the cheese to the stock and stir occasionally until the cheese has melted – don’t let this boil! Keep it warm and on a low heat until you are ready to use it, stirring occasionally.
In a large saucepan, heat a splash of oil and cook the garlic, pepper and onions until soft. Stir in the mushrooms, parsley, tarragon, lemon juice and season really well with salt and pepper. Cook for 5-10 mins.
Add the chicken, chorizo and cheese sauce and stir well so that the sauce coats all of the ingredients. Cook for another 10mins, stirring occasionally then take off the heat.
Butter a pie dish and roll out the pastry on a lightly floured surface. Cut the pastry into 1cm strips.
Pop the pie filling into the dish and brush around the edge of the dish with the beaten egg.
Place a strip of pastry vertically down the middle of the pie, then line up other strips going towards the edges, leaving a 1cm gap between the them .Then, slowly and carefully (put the wine down at this point) weave the other strips horizontally to create the lattice. Finish the pie with strips of pastry around the outside to form a frame. Once all in place brush with a coating of the beaten egg and pop in the fridge for at least 30 mins.
When ready to cook, pre-heat the oven to 320ºf / 160ºc. Take the pie out of the fridge and pop another layer of the beaten egg on top. Bake for 40-45mins until golden brown.
Creamy chicken and chorizo pie with a cheese sauce
This pie isn’t like a traditional chicken pot pie, as the sauce inside it is cheese rather than cream based. It is wonderfully thick and flavorful. When I first developed this recipe I used manchego cheese as I was going for a Spanish theme with the chorizo, it has a mild sweet and nutty flavor and works really well. I couldn’t find any this time round and used a cheddar instead and it worked just as well.
A chicken pie with a spicy
Chicken and chorizo are a really great flavor combination. The spice from the chorizo adds a real warmth to the dish and gives it a wonderfully rich flavor as well as a chunky texture. If you like things to be spicier, feel free to add a chopped red chili when you cook the onions and garlic for an added kick of heat.
What’s the best chicken to use in a pie?
For this pie, I recommend using skinless and boneless chicken thigh. You can use breast if you like, but thigh has a richer flavor, a higher fat content and are more tender. As always, buy free run / organic chicken if you can, that hasn’t been raised on antibiotics.
Can you make this pie ahead of time?
There are several options to make this chicken and chorizo pie ahead of time and you can store it in the fridge or freeze it.
Top tips for making this chicken and chorizo pie recipe
Before you start to cook, prep all of the ingredients so everything is ready to go.
Don’t be shy when seasoning the chicken and vegetables. This pie can take a real hit of freshly ground black pepper so be bold!
When frying the chicken, you only need a little oil in the pan, so you may need to pour of any excess during cooking.
Don’t let the cheese sauce boil. Once all of the cheese has melted keep it on a low heat and stir occasionally.
Let the filling cool slightly before adding the pastry to the top.
This pie was made in a 10″ pie dish, a smaller, deeper dish will also work, just pile the topping high!