This chicken and chorizo pie is 426 calories per portion and can be enjoyed warm or cold.
If you’re a fan of Joe Wicks chicken pie, we think you’ll enjoy the flavours of our hearty chicken and chorizo pie. We’ve used chicken thighs for maximum flavour and tenderness, plus it’s one of the most affordable cuts of chicken you can buy.
Ingredients
- 6 chicken thighs, on the bone
- 1 Knorr chicken stock pot
- 120g chorizo, sliced
- 2tbsp tomato puree
- 100ml passata
- ½tsp cinnamon
- small handful parsley, chopped
- 6 sheets filo pastry
- 50g butter, melted
- 2tbsp pine nuts
WEIGHT CONVERTER
Method
- Heat oven to 160C (140C fan, Gas 2). Pack the chicken thighs tightly in a deep baking tray, add 125ml water and the stock pot, cover tightly with foil and bake for 1 hour.
- Meanwhile, dry-fry the chorizo in a non-stick frying pan, over a medium heat until crisp. Stir in the tomato puree, passata and cinnamon and cook for 3-4 minutes.
- Once the chicken is cooked through, carefully remove from the stock, allow to cool slightly then shred from the bone. Add the chicken and parsley to the chorizo mix. Stir in the cooking stock and season to taste. Allow to cool completely, then chill.
- Lightly grease a 20cm fluted tart tin and layer up the filo sheets, overlapping as you go, brushing each layer with the melted butter. You want the excess to overhang evenly around the edge of the tin.
- Pile the chicken into the middle of the tin and fold over the pastry to create a lid. Brush with remaining butter and bake for 30-40 minutes. Add the pine nuts to the top of the pie for the last 10 minutes. Leave to firm up for about 10 minutes before slicing.
Top tips for making a chicken and chorizo pie
The filling for this pie can be made ahead and can also be made using leftover chicken. Using leftovers not only prevents food waste but it will save an hour of cooking too. You could make a double batch of the filling and then freeze half for a future pie if you like. For more tips and pie ideas, continue reading below.
What else can I put in chicken and chorizo pie?
You could bulk the pie out with some extra veggies if you like. Red peppers and onion would be tasty options. You could roast them in the oven while the chicken is cooking. You could also add a tin of lentils or chickpeas to the mix. If you don’t like cinnamon, swap for smoked paprika or cayenne if you like some spice!
What to serve with chicken and chorizo pie?
This pie is very satisfying and filling but it’s best enjoyed with a crisp salad on the side. If you’d prefer something heartier, chips or mashed potatoes are classic options but we also think roasted vegetables are a nice option.
How to store leftover chicken and chorizo pie?
If you’re lucky enough to have leftovers, allow the pie to cool completely then store in an airtight container in the fridge for a day or two. For best results reheat in the oven but it can also be enjoyed cold.
This recipe recommends using a 20cm fluted tart tin like this one from Masterclass. If you don’t have one you could also use a cake tin or a classic pie plate would also work.
Fancy some more comforting pie recipes? You might like our chicken pot pie or our chicken and leek pie. This chicken casserole pot pie has some clever ingredient choices so you can have a hearty dinner with minimal fuss and prep.
