This Chicken and Chorizo Pie is creamy, a little spicy, and super comforting. It’s a fantastic midweek dinner, or Saturday treat when it’s cold and grey.
As much as I love the combination of chicken and chorizo, I’d never considered putting them in a pie together until recently.
When I think chicken pie, I think creamy sauce with leeks, maybe bacon, and a little tarragon.
When I think chorizo pies, I typically think spicy, tomato-based sauce and maybe some peppers. Very much not the same thing.
Then, one day husband told me about a chicken and chorizo pie that he’d made a work once, which put the two together well, and I decided to do the same.
This easy chicken and chorizo pie might not be traditional, but it is tasty!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Why I Love Chicken and Chorizo Pie
Creamy chicken and chorizo pie is fantastic because:
- It’s both creamy and lightly spiced.
- Chicken and chorizo are always delicious.
- I use ready-rolled shortcrust pastry, which is a big cheat, but it makes it a fantastically easy recipe.
- Chicken and chorizo shortcrust pastry pie is gorgeous.
- Pie is always the best cold-weather comfort food.
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Ingredients For Chicken and Chorizo Pie
When I make my Chicken and chorizo pie recipe, I use:
Margarine – Or butter. This is just to grease the tin.
Cooking Spray – You can use olive oil or another cooking oil if you prefer.
Chicken Thighs – Buy boneless, skinless thighs so you don’t have to remove anything.
Salt and Pepper
Chorizo
Red Onion
Garlic Puree – Or two cloves of garlic.
Peppers – I use one red and one yellow, but any are fine.
Plain Flour
White Wine
Chicken Stock
Double Cream
Thyme
Ready Made Shortcrust Pastry – I use ready rolled or just roll. You might have to roll it out a little thinner to fit your pie dish if you use ready-rolled.
Egg
You’ll Also Need
I cook my chicken and chorizo pie filling in my cast-iron dish, but any large, non-stick, flameproof dish or pan will do. A large frying pan is great.
Then, I use a square cake tin that’s around 8 inches to bake my pie. Any pie dish will do.
You’ll also need a chopping board, a sharp knife, and something to stir with.
How to Make Chicken and Chorizo Pie – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Mist a large, non-stick, flameproof dish or pan with cooking spray and warm over medium heat on the hob.
I use a large cast-iron Dutch Oven.
Step Two
Add the roughly chopped boneless, skinless chicken thighs and a pinch of salt and pepper and fry for a few minutes to brown, stirring often.
Step Three
Remove the chicken from the pan carefully and leave to one side in a bowl.
Step Four
Add the chorizo to the same pan and fry for 3 minutes, stirring often, until it’s released lots of oil.
Step Five
Add the diced onion and fry for 5 minutes, stirring often, until starting to soften.
Step Six
Add the garlic and cook for 2-3 more minutes, stirring often.
Step Seven
Add the peppers and a tablespoon of flour and stir well.
Step Eight
Return the chicken to the pan.
Step Nine
Pour in the wine, stir, and simmer for 3 minutes.
Step Ten
Pour in the stock and cream and add the thyme. Stir well and bring to a simmer.
Step Eleven
Reduce the heat and simmer for 30 minutes, stirring often, until the sauce has thickened.
Step Twelve
Remove from the heat and leave to cool.
Step Thirteen
On a lightly floured surface, roll out the pastry into two squares. One should be big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be large enough to cover the top.
Step Fourteen
Preheat the oven to 180 degrees C (fan-assisted).
Step Fifteen
Grease the bottom and sides of your baking tin with butter or margarine.
Step Sixteen
Place the larger pastry square into the tin and press into the bottom and sides. You should leave a little hanging over the sides.
Step Seventeen
Spoon in the cooled pie filling, filling to the top if possible. Use a slotted spoon to make sure you get lots of filling, discarding any sauce that you don’t need.
Step Eighteen
Cover gently with the other pastry sheet.
Step Nineteen
Press the edges and the hanging-over bits together by firmly pinching around the edges of the tin with your fingers.
Step Twenty
Trim away any excess pastry.
Step Twenty-One
Beat an egg in a small bowl.
Step Twenty-Two
Use a pastry brush to brush the beaten egg liberally onto the top of the pie.
Step Twenty-Three
Use a knife to stab two holes into the middle of the pastry so that the steam can escape as it cooks.
Step Twenty-Four
Place into the preheated oven and cook for 30 minutes until golden brown.
Step Twenty-Five
Remove from the oven and rest for a few minutes before serving.
Top Tips
The best chicken and chorizo pie is easy if you cheat and use ready-made pastry like I do! My top tips are:
- Simmer your pie filling until the sauce is nice and thick, but even then, don’t feel like you have to add it all to the pie. Use a slotted spoon to get the filling, and add some sauce, but if some doesn’t fit, discard it.
- Leave the filling to cool before you add it to the pastry.
- Grease the tin liberally.
- Leave the pie for a few minutes (up to 10) before you cut and serve. It’ll help it settle and make it easier to remove from the tin.
- If the pastry doesn’t fit well, rip bits off elsewhere and use damp fingers to patch thinner areas.
- Try to fill the pie tin as much as you can.
- If there’s any pie filling left, keep it in the fridge for 2-3 days or freeze. It would be great reheated on the hob and served with pasta.
- Stab holes in the middle so the steam can escape.
Serving Suggestions
I’m old-school when it comes to pie, and I pretty much always serve them with mushy peas and mashed potatoes. This might seem a little weird with chicken and chorizo pie, but it works for me!
You could also serve your chicken and chorizo pie with chips, wedges, and any seasonal veggies.
Variations
Chicken and chorizo pie recipe has a few easy variations.
If you want to skip the wine, that’s fine; just add a little more stock or reduce how long you simmer the filling.
You can skip the peppers, too, or add some spinach.
I know a lot of people like chicken chorizo leek pie, but that absolutely isn’t for me!
Other options include making your own pastry and making chicken and chorizo pie with puff pastry.
If you make your own pastry, you are a better person than me!
Leftovers
Leftover chorizo and chicken pie can be kept in the fridge for 2-3 days or frozen for up to two months.
If your pie is frozen, thaw fully in the fridge before cooking.
To cook from chilled, place in a tin or on a tray and heat at 180 degrees C (fan-assisted) for 20-30 minutes until the chicken is piping hot. You can cover loosely in foil if you are worried about the pastry burning.
Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information.
Storage
Leave the pie to cool (removing from the cooking dish, ideally) and then cover and place in the fridge for 2-3 days or wrap in cling film and freeze for up to two months.
FAQ
Yes, of course. I don’t, but there are plenty of recipes for pastry you can use.
Yes, it’s just preference, really. I prefer shortcrust.
I like peppers with this slightly spiced pie. Spinach would be good, too. But really, you can add anything!
Yes, you can make chicken and chorizo pie without cream. Just skip it.
Yes. You can freeze chicken and chorizo pie. Just cool first, wrap tightly, or place in an airtight tub.
Thaw the frozen pie fully in the fridge, then heat in the oven for 20-30 minutes until the chicken is piping hot. You could also reheat in the microwave, but the pastry might soften.
Other Recipes
If you like this recipe for chicken and chorizo pie, you might also enjoy:
- Leftover Gammon Pie
- Sausage Pie
- Leftover Roast Beef Pie
- Lamb, Mint and Potato Pie
- Chicken and Chorizo Risotto
- Jambalaya with Chicken and Chorizo
- Chicken and Chorizo Traybake
- Chicken and Chorizo Pasta Bake
- Leftover Turkey and Mushroom Pie
- Chorizo Fried Rice
- Cheese Leek and Potato Pie
Recipe Card
Chicken and Chorizo Pie
Ingredients
- 1 Teaspoon Margarine
- Cooking Spray
- 600 g Chicken Thighs (boneless, skinless fillets, roughly chopped)
- Pinch Salt and pepper
- 225 g Chorizo (Sliced)
- 1 Red Onion (Finely Diced)
- 1 Teaspoon Garlic Puree (Or 2 cloves of garlic, crushed)
- 2 Peppers (I use one red and one yellow. Deseeded and diced)
- 1 Tablespoon Plain Flour
- 200 ml White Wine
- 300 ml Chicken Stock (Made with one stock cube)
- 200 ml Double Cream
- 1 Tablespoon Thyme
- 350 g Ready Made Shortcrust Pastry
- 1 Egg (Beaten)
Instructions
- Mist a large, non-stick, flameproof dish or pan with cooking spray and warm over medium heat on the hob.
- Add the roughly chopped chicken a pinch of salt and pepper, and fry for a few minutes to brown, stirring often.
- Remove the chicken from the pan carefully and leave to one side in a bowl.
- Add the chorizo to the same pan and fry for 3 minutes, stirring often, until it’s released lots of oil.
- Add the diced onion and fry for 5 minutes, stirring often, until starting to soften.
- Add the garlic and cook for 2-3 more minutes, stirring often.
- Add the peppers and a tablespoon of flour and stir well.
- Return the chicken to the pan.
- Pour in the wine, stir, and simmer for 3 minutes.
- Pour in the stock and cream, and add the thyme. Stir well and bring to a simmer.
- Reduce the heat and simmer for 30 minutes, stirring often, until the sauce has thickened.
- Remove from the heat and leave to cool.
- On a lightly floured surface, roll out the pastry into two squares. One should be big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be large enough to cover the top.
- Preheat the oven to 180 degrees C (fan-assisted) and grease the bottom and sides of your baking tin with butter or margarine.
- Place the larger pastry square into the tin and press into the bottom and sides. You should leave a little hanging over the sides.
- Spoon in the cooled pie filling, filling to the top if possible.
- Cover gently with the other square of pastry.
- Press the edges and the hanging-over bits together by firmly pinching around the edges of the tin with your fingers.
- Trim away any excess.
- Beat an egg in a small bowl.
- Use a pastry brush to brush the beaten egg liberally onto the top of the pie.
- Use a knife to stab two holes into the middle of the pastry.
- Place into the preheated oven and cook for 30 minutes until golden brown.
- Remove from the oven and rest for a few minutes before serving.
Notes
- I cook my filling in a large, cast-iron Dutch Oven and use an 8-inch square cake tin to bake my pie.
- See the post above for more tips and advice.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
