This creamy chicken and chorizo pie with puff pastry is a delicious dinner pie that you can make in only 45 minutes. It's a fantastic entree for family dinners, and you can serve it with any of your favorite side dishes.
A family pie is perfect comfort food for fall and winter. This is one of my favorite chicken recipes, at least as far as pie goes!
I love making my chicken leek and chorizo pie for Sunday dinner, but it's quick enough to prepare for weeknight meals as well. Unlike many other recipes, my version uses no cream, and instead incorporates a lighter creme fraiche to achieve the perfect creamy texture.
Why you'll love it
- Easy family dinner pie
- Packed with amazing flavor
- Easy to customize
- The whole family will love it
- Make it in only 45 minutes
Chicken breasts: Use fresh chicken breasts, or boneless skinless chicken thighs if you prefer. If you want to use frozen chicken, you will have to defrost it first.
Chorizo: Make sure to use uncooked chorizo, rather than cured chorizo. This is a well seasoned sausage which brings a lot of flavor to the pie.
Seasoning: A combination of salt, freshly ground black pepper, Italian seasoning and paprika gives the pie a fantastic flavor.
Onion, garlic, chili, sun dried tomatoes: Added for flavor.
Chicken broth: This is the base of liquid in the sauce. You can use vegetable stock instead.
All-purpose flour: Thickens the sauce.
Leeks: Adds a lovely, buttery flavor which compliments the chicken well.
Creme fraiche: Makes the sauce extra creamy. The lighter version also works great!
Puff pastry: I use a ready rolled puff pastry sheet, but you can also make your own or roll out a block of puff pastry.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Sauté diced onion and garlic in a frying pan with some olive oil until translucent.
Two: Add seasoning and chili, and sauté for another minute.
Three: Add all-purpose flour, and sauté for around 30 seconds. Add the chicken broth gradually, while stirring, until a paste forms. Then, add diced chicken breasts, sun dried tomatoes, sliced leeks, diced chorizo and creme fraiche. Stir to combine the ingredients evenly.
Four: Add the pie filling to a pie dish.
Five: Add a sheet of ready rolled puff pastry on top, and trim the edges. I like to use a fork to press down and seal the edges of the pie. Cut a cross or hole in the middle of the pie. Optionally, brush a beaten egg on top to give the pie a nice color.
Six: Bake at 400 F / 200 C for about 35 minutes, or until the pastry is golden brown. Leave the baked chicken pie to rest for a few minutes before you cut and serve it.
- The chicken breast should be added to the pie uncooked. It will cook while in the oven, and be tender and juicy.
- Omit the chili if you prefer a mild, kid friendly version of the dish.
- Make individual dinner pies by dividing the pie filling between multiple small pie dishes.
- Defrost frozen chicken or frozen leek before use. If you add these ingredients to the pie while they are frozen, the sauce will contain way too much liquid.
- Add a pie funnel to the middle of the pie if you have one. This will prevent the crust from cracking.
Chicken chorizo pie is best served as an entree for lunch or dinner. British dinner pies are typically served with mashed potatoes or french fries and peas, but I also love to pair it with any of these side dishes:
- Healthy Mashed Potatoes
- Belgian Mashed Potatoes
- Parmentier Potatoes
- Instant Pot Cilantro Lime Rice
- Air Fryer Garlic Bread
- Instant Pot Broccoli
Adjust the spice: Omit the chili for a completely mild pie, or add extra chili if you want to make it quite spicy.
Extra ingredients: Feel free to add extra diced vegetables if you like. Peppers, tomatoes, canned butter beans and butternut squash are all great additions.
You can store leftover chicken pie in a sealed container in a refrigerator for up to 3 days. Reheat it in a microwave or oven before serving.
The puff pastry crust has a small risk of becoming soft and soggy under storage, as it could soak up the liquid from the pie filling. It will still taste great and be perfectly fine to eat. You can store the pie in the pie dish to keep the pastry slightly lifted above the filling to prevent this.
Frequently asked questions
Puff pastry and shortcrust pastry are best for dinner pies. Puff pastry is best suited as a top pie crust, while shortcrust pastry is better for a bottom crust.
A pie funnel can be placed in the middle of a pie. This allows steam to escape, which prevents the crust from cracking, and the pie filling from bubbling out.
Chicken and chorizo pie is best served with roasted or steamed vegetables, mashed potatoes and blanched garden peas.
You might also like these recipes
- Dairy Free Chicken Pot Pie
- Sausage and Mash Pie
- Mince Beef Pie
- Chorizo Gnocchi
- Lentil Cottage Pie
- Butter Bean Stew with Chorizo
- Chicken and Chorizo Risotto
- Chicken and Chorizo Pasta
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Chicken and Chorizo Pie
- Pie Dish
- 1 pound chicken breasts (2 large)
- ½ pound chorizo
- 1 sheet puff pastry
- 2 leeks
- ¾ cup chicken stock
- 2 tablespoons creme fraiche
- 1 chili
- 1 onion
- 3 sun dried tomatoes
- 3 garlic cloves
- 1 tablespoon all-purpose flour
- 1 teaspoon olive oil
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Pre-heat the oven to 400 F / 200 C.
- Dice onion, garlic, sun dried tomatoes, chorizo, chicken and leeks. Make sure to cut the chicken against the grain.
- Heat up olive oil in a frying pan or pot on medium heat. Add the diced onion and garlic, and sauté for a few minutes until translucent.
- Add the black pepper, salt, Italian seasoning and paprika. Sauté for about 30 seconds.
- Then, add the all-purpose flour. Stir to combine the ingredients, then gradually add the chicken stock while stirring. This will form a thick paste.
- Add the diced chicken and chorizo, sliced leeks, creme fraiche and sun-dried tomatoes to the skillet, and stir to combine the ingredients evenly.
- Transfer the pie filling to a pie dish.
- Cover the pie dish with a sheet of rolled out puff pastry. Trim any excess from the edges of the dish. Use a fork to push down to seal the edges, and cut a small hole in the middle of the pastry.
- Bake the pie in the middle of the oven for about 35 minutes, or until the pastry is golden brown. Then, remove it from the oven and leave the pie to rest for a few minutes before you slice and serve it.
- Store leftovers in a refrigerator for up to 3 days, and reheat in a microwave or oven.
- The chicken should still be raw when the pie goes into the oven.
- Omit the chili if you don't like spice.
- You can also use boneless skinless chicken thighs.
- Make sure to use raw chorizo, rather than cured sausage.
Leave a comment