Chicken & Chorizo Pie

Not much beats a comforting classic Chicken & Ham Pie or variations of, but this Chicken & Chorizo Pie made using our chicken or turkey, sherry and peppers is so tasty. Guaranteed to warm you up.

February 2, 2018
: 6
: 15 min
: 55 min
: 1 hr 10 min
: Moderately easy

This Chicken & Chorizo Pie is a tasty comforting pie made with crisp flaky pastry.


  • 180g cooking chorizo, skinned and roughly chopped into 1cm cubes
  • 210g cooked chicken (or turkey), roughly chopped
  • 30g butter
  • 1 red onion, finely sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 clove garlic, crushed
  • 1 tbsp flour
  • 75ml dry sherry
  • 300ml chicken stock
  • 75g crème fraiche
  • seasoning to taste
  • Step 1 Melt the butter in a heavy based saucepan over a low heat and sauté the onion and peppers for 5 minutes. Add the garlic and cook for another 5 mins.
  • Step 2 Add the flour to the pan to soak up all the butter and coat the vegetables. Cook for a further minute.
  • Step 3 Pour in the sherry and allow to bubble for a minute then add the stock. Allow to come to a gentle simmer and for the sauce to thicken. Take off the heat and stir in the crème fraiche.
  • Step 4 Dry fry the chopped chorizo in a pan over a medium high heat until browned and crispy, about 3-5mins.
  • Step 5 Stir the chopped cooked chicken and chorizo through the sauce and season to taste, (although I find it doesn’t need any seasoning) and transfer to a buttered pie dish.
  • Step 6 To make the pastry break up the butter into the flour and gently rub between your fingers until well dispersed. Add the water a little at a time until the dough comes together.
  • Step 7 Roll out to cover the pie dish and pinch the edge to seal the pastry round the edge of the dish.
  • Step 8 Brush with beaten egg and milk and cut several slits to allow the steam to escape during baking
  • Step 9 Bake in a pre-heated oven at 180’C for 35 minutes.