National Pie Week has arrived, sparking a deep craving for piping hot, flavour-packed dishes that provide warmth from within. While some might argue that Pie Week should fall in the depths of winter, I never turn down the chance to bid farewell to the season with a proper comfort food favourite.
A Childhood of Classic Pies
Classic pie recipes in my childhood home varied from beef and ale to apple, with my absolute favourite being pecan pie. However, when I'm after a savoury dinner—since it's not always deemed appropriate to have pecan pie for dinner—there's a chicken and chorizo pie recipe that's lived rent-free in my head since the first time I made it. Just thinking about it gets my taste buds tingling.
Discovering the Perfect Recipe
After exhausting every possible beef pie variation, I stumbled upon this Good Food recipe while searching for something that would satisfy everyone. Given that my mum isn't particularly keen on white sauce foundations, the chorizo transforms the gravy into something rich, salty, and smoky, taking away from all that creaminess.
Chorizo is a simple and instant upgrade to any chicken pie recipe. The gravy is so delicious, you'll find yourself scoffing it straight from the pan before it even makes it to the oven. You'll need to exercise serious self-control, or there won't be any left for the chicken to bathe in when you dig in.
Why Chicken Thighs Are Superior
The recipe specifies chicken thighs, a cut I don't habitually opt for, but they're generally superior at staying moist when you simmer the pie filling in all that liquid. They're regarded as superior to chicken breasts thanks to their flavour profile and adaptability in the kitchen.
Chicken thighs boast dark meat with elevated fat levels, delivering a more robust taste, enhanced juiciness, and minimal risk of becoming dried out. They're also perfect for slow-cooking techniques such as braising or stewing, particularly when preparing a pie.
Maximising Flavour with Chorizo
Regarding the chorizo, I'd personally suggest adding as much as your budget allows—especially if you spot it at a decent price. Should you fancy something with a bit of heat, absolutely opt for a spicier variety.
Frying the chorizo in the pan alongside the onions helps unlock all those gorgeous oils, with the onions absorbing the chorizo's distinctive smokiness. It can also transform any pallid-looking sauce into something more vibrant.
The Result: A Luscious and Unique Pie
The recipe might demand a touch of patience, but truthfully it's absolutely worth the effort. It's unlike any other chicken pie I've sampled previously, and I doubt I'll ever return to the traditional ham and leek pairing.
The gravy offers more saltiness than you'd encounter with a beef pie, with a warming quality that lingers on your palate courtesy of the chorizo. The sauce delivers real impact while the chicken absorbs all those gorgeous flavours, maintaining the meat wonderfully succulent and an absolute delight to devour.
This is the pie recipe I repeatedly turn to whenever I'm craving pie. Below is the detailed method and ingredients to recreate this comfort food masterpiece at home.
Chicken & Chorizo Pie Recipe
Ingredients (serves six)
- One tbsp olive oil
- 10 chicken thighs, skin and bone removed
- One onion, chopped
- 200g chorizo, skin removed and sliced into discs
- 50g plain flour, plus a little for dusting
- 100ml dry sherry or white wine
- 600ml chicken stock
- 150ml single cream
- Large pack parsley, chopped
- 500g pack puff pastry
- 1 egg, beaten
Method
- Warm the oil in a substantial flameproof casserole dish. Sear the chicken thighs in batches until they turn golden, then set aside on a plate.
- Place the onions in the dish and sauté for five minutes until softened, then toss in the chorizo and cook for a further two minutes until those vibrant orangey oils seep into the pan.
- Mix in the flour for one minute, then pour in the sherry and let it bubble away for two minutes until largely evaporated. Pop the chicken back into the pan, add the stock, cover with a lid and let it simmer gently for 40 minutes or until the meat is tender.
- Using a slotted spoon, lift the chicken pieces from the pan and place onto a plate. Take two forks to pull the meat apart into chunky bite-sized strips.
- In the meantime, pour the cream into the pan, turn up the heat and let it bubble for 10 to 15 minutes until the liquid thickens to a white sauce consistency. Season to taste (bearing in mind the chorizo can pack quite a salty punch) and return the shredded chicken to the pan alongside the parsley.
- Spoon everything into a pie dish (ours measured 20cm x 25cm) and position a pie funnel or piping nozzle in the middle. Leave to cool slightly while you sort out the pastry.
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly dusted surface to roughly the thickness of a pound coin.
- Dab a little beaten egg around the edge of the pie dish then, using your rolling pin for assistance, drape the pastry over the dish. Trim off any surplus pastry, then seal the edges by pinching with your forefingers and thumb to create a crimped finish.
- Glaze with a light coating of beaten egg. Should you wish, leftover pastry can be used to embellish the pie, then brushed with beaten egg.
- Cook for 45 minutes or until golden brown and the filling is piping hot. Serve with your favourite vegetables.
