I have put up a pie recipe previously – a classic combination of Steak and Ale – however another personal favourite filling for a pie is Chicken, Chorizo and Leek. You can the salty spiciness from the chorizo and the slight sweetness from the leeks all served in a creamy sauce which takes all the flavours on from the chorizo. It makes for an extremely filling and satisfying meal that is great any day of the week.
This pie uses a shortcrust pastry, which you can find a recipe for here or you can use ready to use pastry from the supermarket which will work just as well.
Chicken, Chorizo & Leek Pie
Print RecipeIngredients
- 600g Shortcrust Pastry
- 4 x Chicken Thighs
- 125g Chorizo
- 2 x Leeks
- 1 x Onion
- 1 x Carrot
- 300ml Chicken Stock
- 200ml Milk
- 50g Butter
- 50g Plain Flour
- 1 tsp Salt
- 1 tsp Pepper
- A few spring of fresh thyme
- 1 Egg, Beaten
Instructions
Dice the leeks, onion, and carrot and place into a frying pan with a little olive oil and soften over a low heat for 10 - 15 minutes until they soften.
Cut the chicken thighs into strips and add to the pan and fry until the chicken starts to gain colour.
Chop the chorizo into slices and then cut those in half again, and add to the pan with the vegetables and chicken and cook for 4 - 5 minutes so that the oils from the chorizo start to cook out and mix with the rest of the ingredients.
Add the butter and flour to the pan and mix together so that it starts to cling to all of the ingredients and cook for a couple of minutes while the flour cooks out a little.
Add the chicken stock and milk to the pan, add the salt, pepper and fresh thyme and cook for a couple of minutes, stirring constantly, until the it thickens into a sauce. Remove from the heat and place to one side to cool for 10 - 15 minutes.
Preheat an oven to 200°C (180°C fan)/375°F/Gas Mark 5.
Roll out your pastry so that it's big enough to line the base of a 25cm pie dish. Once you've lined your pie dish with the pastry, poke holes into the base with a fork and then add your cooled filling to the pie.
Using the beaten egg, wash the edge of the pie and then roll out the rest of pastry to make a lid. Crimp the edges of the pie, and then make a hole in the top to let out the steam. Brush the lid with the rest of the egg wash.
Place into the oven for 30 - 40 minute until the pie is lovely, crispy and golden and the filling is cooked through.
