Chicken and Chorizo Pie With Puff Pastry

This chicken and chorizo pie recipe is filling, comforting and full of flavor. The filling is made with mushrooms, chicken thigh and chorizo with a creamy cheese sauce and it's finished with a lattice puff pastry topping. This homemade pie is a real crowd pleaser and can be made ahead of time.

I love chicken pie.  Who doesn't?!  It's the contrast in texture that does it for me - creamy fillings topped with crispy golden pastry. In fact, I love pie in general, especially when the weather starts to get cooler. Such a comforting dish and it feeds an army too!

If you love savory pies as much as me, be sure to check out my Cheesy Layered Roasted Vegetable Pie and Deep Filled Venison Pie with Cherries.

This pie takes a little time to put together, but it's pretty simple, feeds several people and you can make it ahead of time for an easy dinner in the week.

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 (photo 1).  Put the chorizo to one side, leaving the oil in the pan.  Add the chicken chunks to the pan and brown all over (photo 2).  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 (photo 3).
• 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 (photo 4).

• 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 (photo 5).
• 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 (photo 6).
• 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 (photo 7).  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 (photo 8).
• 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.

Chicken pie with a puff pastry lattice top

I love doing a lattice top on pies, it looks pretty, although it takes a bit of concentration, so, depending on what time of the day it is and how much wine you've had, you can always do a more straight forward pie lid. This is an unashamedly homemade pie, don't worry if the pastry strips aren't even or if you mess up the pattern a little (I'm sure you can spot a mistake or two on mine!).

Check out this post for a step by step of how to make the lattice topping if you need.

Can you make a puff pastry bottom crust for this pie?

I've made this chicken and chorizo pie with and without a bottom crust so it really does come down to personal preference. If you want to make a bottom pie crust you will need two blocks of puff pastry and follow these instructions:

• Pre-heat your oven to 400ºf / 200ºc.
• Let the pastry come to room temperature and roll it out to ⅛ inch thickness, make sure it's even.
• Grease your pie dish with butter or non stick spray and lay the pastry in the dish and gently press it into the dish.
• Place a sheet of parchment over the pastry and pour baking beads or dried beans on the top (this will stop the pastry from puffing up too much.
• Bake for 10 minutes.
• Remove the paper and baking beads, brush the pastry with beaten egg and return to the oven for an additional 5 minutes until it has browned slightly.

If you do a bottom crust, it's really important to blind bake it so that you don't have a soggy bottom - no one wants that!

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.

What do you serve with this homemade chicken pie recipe?

This chicken and chorizo pie is perfect to serve with a side of sautéed or steamed greens and a side of mashed potato. If you want to add some gravy too I won't be disappointed! Try it with:

• Pak Choi (Bok Choy) with Garlic & Chilli
• Blue Cheese Mashed Potato with Bacon
• Red Onion Gravy From Scratch
• Sautéed Brussels Sprouts with Cranberries and Lemon

A chicken pie with a spicy kick

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.

For an unbaked pie

You can make the whole pie up to the point of baking, then cover it in plastic wrap and keep in the fridge for up to two days before baking. You can also freeze the unbaked pie, wrap it securely in plastic wrap and foil and freeze, you can then either cook it from frozen or thaw it in the fridge overnight.

For a baked pie

Let the baked pie cool to room temperature, then cover with plastic wrap and keep in the fridge, it will be good for around three days and you can reheat it in the oven. You can also freeze the baked pie, once cooled, securely wrap it and place in a freezer bag. You can reheat it from frozen or defrost in the fridge.

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!

For more chicken recipes:

• Chicken Coconut Thai Curry
• Grilled Lemon and Herb Chicken Salad
• Crispy Chicken Satay with Peanut Sauce
• Maple & Apple Cider Glazed Chicken Thighs

I love hearing from you!! If you have tried this yummy Chicken and Chorizo Pie, be sure to scroll down, give it a star rating and let me know what you thought!

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Chicken and Chorizo Pie

A creamy and tasty Spanish inspired pie

Print Pin Rate

Course: Main Course

Cuisine: british

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 6 servings

Calories: 754kcal

Author: Slow The Cook Down

Ingredients

• 1 ring of chorizo cut into chunks
• 1.3 pounds boneless / skinless chicken thigh you can use breast if you prefer - cut into tasty chunks (600g)
• 3.4 ounces white wine (100ml)
• 13.5 ounces chicken stock (400ml)
• 4.4 ounces shredded cheese Manchego or cheddar (125g)
• 3 tbsp cornflour or plain flour
• 1 red pepper diced
• 2 onions finely diced
• 3 cloves garlic finely diced
• 7 ounces mushrooms (200g) sliced
• 3 tbsp fresh tarragon finely chopped
• 3 tablespoons fresh parsley finely chopped
• juice of ½ a lemon
• 1 block of puff pastry
• 1 egg beaten
• flour for dusting
• Salt & pepper
• Oil for cooking

Instructions

• 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 warm.
• 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 large pie dish and roll out the pastry on a lightly floured surface so it is ⅛ inch thick. Cut the pastry into 1cm strips.
• Pop the pie filling into the dish (pile it high!) 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.

Notes

• 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!
• Nutritional values are based on one of six servings and is an approximation only.

Nutrition

Calories: 754kcal | Carbohydrates: 46g | Protein: 39g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 160mg | Sodium: 898mg | Potassium: 709mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1259IU | Vitamin C: 36mg | Calcium: 180mg | Iron: 5mg

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This post was originally posted in December 2015. Updated 9th November 2019 with new photos and improved recipe