Jamie Oliver Chicken And Chorizo Pie is made with chicken thighs, onions, chorizo, plain flour, dry sherry, chicken stock, single cream, parsley, puff pastry, and an egg. This easy Chicken And Chorizo Pie recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Steak And Kidney Pie
- Jamie Oliver Vegan Shepherd’s Pie
- Jamie Oliver Chicken Ham And Leek Pie
🧡 Why You’ll Love This Chicken And Chorizo Pie Recipe:
- Tasty Flavors: The mix of soft chicken thighs and spicy chorizo makes the pie very tasty and full of flavor.
- Creamy Sauce: The sauce with chicken stock, sherry, and cream is smooth and rich, making the pie filling extra special.
- Crispy Pastry: The puff pastry on top bakes to a light and flaky crust, which is perfect with the filling inside.
- Easy to Cook: This recipe is simple and easy to follow, so you don’t need to be an expert cook to make it.
🍗 Jamie Oliver Chicken And Chorizo Pie Ingredients
- 10 chicken thighs, skin and bone removed
- 7 oz / 200g chorizo, skin removed and sliced into discs
- 17.5 oz / 500g pack puff pastry
- 5 fl oz / 150 ml single cream
- 1 tbsp / 15 ml olive oil
- 2 onions, chopped
- 1.75 oz / 50g plain flour, plus a little for dusting
- 3.5 fl oz / 100 ml dry sherry, or white wine
- 20 fl oz / 600 ml chicken stock
- 1 large bunch parsley, chopped
- 1 egg, beaten
🥧 How To Make Jamie Oliver Chicken And Chorizo Pie
- Heat the Oil: First, heat the oil in a large flameproof casserole dish over medium heat.
- Brown the Chicken: Then, brown the chicken thighs in batches until golden and transfer them to a plate.
- Cook the Onions and Chorizo: Next, add the chopped onions to the dish and cook for 5 minutes until soft. After that, add the chorizo and cook for 2 more minutes until the orangey oils are released into the pan.
- Add Flour and Sherry: Stir in the flour for 1 minute, then add the sherry and let it bubble for 2 minutes until most of it has evaporated.
- Simmer the Chicken: Return the chicken to the pan, add the stock, cover with a lid, and simmer for 40 minutes or until the chicken is tender.
- Shred the Chicken: Using a slotted spoon, scoop the chicken pieces out of the pan and transfer them to a plate. Use 2 forks to shred the meat into chunky bite-sized pieces.
- Make the Sauce: Meanwhile, add the cream to the pan, increase the heat, and let it bubble for 10-15 minutes until the liquid has reduced to a white sauce consistency. Add seasoning, keeping in mind that the chorizo is quite salty. Then, return the chicken to the pan along with the chopped parsley.
- Prepare the Pie Dish: Transfer the mixture to a pie dish (about 8 x 10 inches / 20 x 25 cm) and place a pie funnel or piping nozzle in the center. Set aside to cool a little while you prepare the pastry.
- Prepare the Pastry: Preheat the oven to 400°F / 200°C (375°F / 180°C fan/gas mark 6). Roll out the puff pastry on a lightly floured surface to the thickness of a coin. Brush a little beaten egg around the rim of the pie dish. Then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use the pastry offcuts to decorate the pie, then brush with beaten egg again.
- Bake the Pie: Bake the Chicken And Chorizo Pie for 45 minutes or until golden brown and the filling is piping hot. Finally, serve the pie with your favorite vegetables.
💭 Recipe Tips
- Use Fresh Chicken Thighs: Fresh chicken thighs taste better and have a nicer texture than frozen ones. Make sure to take off the skin and bones before cooking.
- Brown the Chicken: Browning the chicken thighs first adds a rich flavor to the pie. Don’t skip this step because it makes the dish taste better.
- Thicken the Sauce: When you add the cream, let it bubble until it becomes a thick white sauce. This makes sure the filling is rich and not too watery.
- Cool the Filling: Let the chicken and sauce cool a bit before you put the pastry on top. This stops the pastry from getting soggy and helps it bake to a nice, golden brown.
- Seal the Edges: When you put the puff pastry on top, make sure to pinch the edges well with your fingers. This keeps the filling inside and makes a nice edge on the pie.
🍛 What To Serve With Chicken And Chorizo Pie?
This creamy Chicken And Chorizo Pie goes well with steamed green beans, roasted carrots, mashed potatoes, or a green salad. You can also serve it with crusty bread, sautéed spinach, roasted Brussels sprouts, or creamy coleslaw for a tasty dinner.
🎚 How To Store Leftovers Chicken And Chorizo Pie?
- Refrigerate: Store the pie in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 3 months. Make sure to thaw the froze pie in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chicken And Chorizo Pie?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pie on a baking sheet and cover with foil. Heat for 20-30 minutes until warm throughout.
- In The Microwave: Place a slice of pie on a microwave-safe plate. Cover with a microwave-safe lid or another plate. Heat on high for 2-3 minutes, checking halfway through.
FAQs
Can I Use Chicken Breast Instead Of Chicken Thighs?
Yes, you can use chicken breast, but chicken thighs tend to be juicier and more flavorful.
Can I Make This Pie Ahead Of Time?
Yes, you can prepare the filling a day ahead and store it in the fridge. Just add the pastry and bake when you’re ready to serve.
What Can I Use Instead Of Sherry Or White Wine?
You can use chicken broth or apple cider vinegar as a substitute for sherry or white wine.
Why Is My Sauce Too Thin?
If the sauce is too thin, continue to simmer it until it thickens. You can also mix a little flour with water and stir it in to help thicken the sauce.
Why Is My Pastry Soggy?
Make sure the filling is cool before adding the pastry. Bake at the right temperature and don’t overcrowd the oven.
What If My Pastry Edges Are Burning Before The Pie Is Fully Cooked?
Cover the edges with aluminum foil halfway through baking to prevent them from burning.
How Do I Prevent The Pastry From Sticking To The Rolling Pin?
Dust the rolling pin and surface with flour. If it still sticks, chill the pastry for a few minutes.
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken And Chorizo Pie Nutrition Facts
- Calories: 725 kcal
- Fat: 43g
- Saturated Fat: 18g
- Carbohydrates: 41g
- Sugars: 5g
- Fiber: 2g
- Protein: 40g
- Salt: 1.5g
Jamie Oliver Chicken And Chorizo Pie
Description
Jamie Oliver Chicken And Chorizo Pie is made with chicken thighs, onions, chorizo, plain flour, dry sherry, chicken stock, single cream, parsley, puff pastry, and an egg. This easy Chicken And Chorizo Pie recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat the Oil: First, heat the oil in a large flameproof casserole dish over medium heat.
- Brown the Chicken: Then, brown the chicken thighs in batches until golden and transfer them to a plate.
- Cook the Onions and Chorizo: Next, add the chopped onions to the dish and cook for 5 minutes until soft. After that, add the chorizo and cook for 2 more minutes until the orangey oils are released into the pan.
- Add Flour and Sherry: Stir in the flour for 1 minute, then add the sherry and let it bubble for 2 minutes until most of it has evaporated.
- Simmer the Chicken: Return the chicken to the pan, add the stock, cover with a lid, and simmer for 40 minutes or until the chicken is tender.
- Shred the Chicken: Using a slotted spoon, scoop the chicken pieces out of the pan and transfer them to a plate. Use 2 forks to shred the meat into chunky bite-sized pieces.
- Make the Sauce: Meanwhile, add the cream to the pan, increase the heat, and let it bubble for 10-15 minutes until the liquid has reduced to a white sauce consistency. Add seasoning, keeping in mind that the chorizo is quite salty. Then, return the chicken to the pan along with the chopped parsley.
- Prepare the Pie Dish: Transfer the mixture to a pie dish (about 8 x 10 inches / 20 x 25 cm) and place a pie funnel or piping nozzle in the center. Set aside to cool a little while you prepare the pastry.
- Prepare the Pastry: Preheat the oven to 400°F / 200°C (375°F / 180°C fan/gas mark 6). Roll out the puff pastry on a lightly floured surface to the thickness of a coin. Brush a little beaten egg around the rim of the pie dish. Then, using your rolling pin to help, lift the pastry over the dish. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. Brush with a thin layer of beaten egg. If you like, you can use the pastry offcuts to decorate the pie, then brush with beaten egg again.
- Bake the Pie: Bake the Chicken And Chorizo Pie for 45 minutes or until golden brown and the filling is piping hot. Finally, serve the pie with your favorite vegetables.
Notes
- Use Fresh Chicken Thighs: Fresh chicken thighs taste better and have a nicer texture than frozen ones. Make sure to take off the skin and bones before cooking.
- Brown the Chicken: Browning the chicken thighs first adds a rich flavor to the pie. Don’t skip this step because it makes the dish taste better.
- Thicken the Sauce: When you add the cream, let it bubble until it becomes a thick white sauce. This makes sure the filling is rich and not too watery.
- Cool the Filling: Let the chicken and sauce cool a bit before you put the pastry on top. This stops the pastry from getting soggy and helps it bake to a nice, golden brown.
- Seal the Edges: When you put the puff pastry on top, make sure to pinch the edges well with your fingers. This keeps the filling inside and makes a nice edge on the pie.
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