Jamie Oliver Chicken And Chorizo Pie

This Jamie Oliver Chicken And Chorizo Pie is everything you want from a hearty, home-cooked comfort meal. It’s smoky, creamy, savory, and wrapped in golden, flaky puff pastry. I whipped this up for a cozy Sunday dinner and couldn’t believe how simple it was for such a bold, rich flavor. Every bite felt like a warm hug—seriously satisfying. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 10 chicken thighs, skin and bone removed
• 7 oz / 200g chorizo, sliced into discs
• 2 onions, chopped
• 1 tbsp / 15 ml olive oil
• 1.75 oz / 50g plain flour
• 3.5 fl oz / 100 ml dry sherry (or white wine)
• 20 fl oz / 600 ml chicken stock
• 5 fl oz / 150 ml single cream
• 1 large bunch parsley, chopped

For the Pastry:

• 17.5 oz / 500g pack puff pastry
• 1 egg, beaten (for brushing)
• A little flour for dusting

How To Make Jamie Oliver Chicken And Chorizo Pie

Prep the Chicken and Chorizo Filling:
Start by heating olive oil in a large flameproof casserole dish over medium heat. Brown the chicken thighs in batches until they’re golden, then set them aside. In the same pan, sauté chopped onions until soft, about 5 minutes. Add the chorizo and cook for another 2 minutes. It releases these beautiful orangey oils that smell amazing.

Build the Sauce:
Stir in the flour and cook for a minute to get rid of the raw taste. Pour in the sherry (or wine), let it bubble for a couple of minutes to burn off the alcohol, then return the chicken to the pan. Add the chicken stock, cover, and let it simmer for 40 minutes. The chicken should be super tender by the end.

Shred and Reduce:
Scoop the chicken out with a slotted spoon and shred it using two forks. Meanwhile, turn up the heat and let the sauce bubble away with the cream until it thickens into a dreamy white sauce—about 10-15 minutes. Season to taste, keeping in mind the chorizo adds saltiness. Stir the shredded chicken and parsley back into the sauce.

Assemble the Pie:
Transfer everything into a pie dish (about 8×10 inches). Pop in a pie funnel if you’ve got one—it helps steam escape. Let the filling cool slightly. Roll out the puff pastry to coin thickness, then place it over the filling. Trim and crimp the edges, brush with beaten egg, and decorate with pastry scraps if you like.

Bake:
Bake in a preheated oven at 400°F / 200°C (375°F / 180°C fan/gas mark 6) for 45 minutes. It should come out golden, puffed, and bubbling at the edges.

Why I Love This Recipe

I made this pie for a casual dinner with friends, and it instantly became the highlight of the evening. The contrast between the creamy filling and crispy pastry is just irresistible. Plus, it’s the kind of dish that tastes like you’ve spent hours cooking, even though it’s super straightforward. It’s now a go-to for when I want to impress without stress.

Recipe Tips

• Chicken swap: If you’re short on thighs, chicken breast works—just watch the cooking time so it doesn’t dry out.
• No sherry? A splash of apple cider vinegar or extra chicken stock will do in a pinch.
• Pastry hack: Chill your pastry before rolling to make it easier to handle and help it puff up nicely.
• Don’t rush the sauce: Letting it reduce properly makes a big difference in texture and flavor.
• Golden finish: An egg wash gives that perfect glossy crust—don’t skip it!

How To Store This Jamie Oliver Chicken And Chorizo Pie

At Room Temperature:

Let the pie sit out for no more than 2 hours before refrigerating.

In the Fridge:

Store leftovers in an airtight container for up to 3 days. The flavor actually deepens overnight!

In the Freezer:

Wrap well in plastic and foil. Freeze whole or in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

For best results, reheat in the oven at 350°F (175°C) covered with foil for 20–30 minutes. For a quick option, microwave individual slices on high for 2–3 minutes.

Nutrition Facts (per serving)

• Calories: 725
• Carbs: 41g
• Protein: 40g
• Fat: 43g
• Sugar: 5g
• Fibre: 2g
• Sodium: 1.5g

Let’s Answer a Few Questions! (FAQs)

Can I use puff pastry from the freezer?
Totally! Just thaw it in the fridge overnight before using.

Do I need a pie funnel?
Nope, it’s handy but not essential. Just cut a small slit in the pastry to let steam out.

Can I make this pie gluten-free?
Yes! Use gluten-free flour and pastry alternatives.

What other herbs work besides parsley?
Thyme or tarragon are lovely choices that complement the chicken and chorizo.

Can I add veggies?
Absolutely—frozen peas, sautéed mushrooms, or spinach would be delicious!

Try More Recipes:

• Jamie Oliver Sausage And Mash Pie
• Jamie Oliver Cheese And Potato Pie
• Jamie Oliver Pork Pie Recipe