Go Back
–+ servings
A plate of chicken chorizo pie.
Print Recipe
No ratings yet

Chicken and Chorizo Pie

This easy chicken and chorizo pie with puff pastry is made in only 45 minutes, making it the perfect choice for family dinners. Serve it with mashed potatoes and vegetables for a filling meal.
Prep Time5 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: American, British
Keyword: chicken, chorizo, creme fraiche, dinner pie recipe, easy, pie, puff pastry
Servings: 6
Calories: 480kcal
Author: Tonje

Equipment

  • Pie Dish

Ingredients

  • 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
US (cups) - UK (ml/g)

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 480kcal | Carbohydrates: 28g | Protein: 27g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 893mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 3mg