Chicken & Chorizo Pie



The best pies down at the servo are chicken & chorizo.

I reckoned I could do that.  So I had a go. Mine are better.


  • 500g skinless boneless chicken thighs cut into bite size pieces
  • 150g chorizo or spicy cacciatore sausage cut into smallish cubes
  • Olive oil for frying
  • 1 leek, sliced
  • 1 carrot diced
  • 1 stick of celery, diced
  • 2 Tbsp flour and 1 Tbsp chicken gravy powder
  • 1 cup chicken stock
  • bay leaves
  • 1/2 cup frozen corn kernels
  • 1/2 cup thickened cream or cooking cream
  • Salt and pepper
  • flakey pastry
  • 1 beaten egg to glaze
  • cracked pepper to decorate. If I had sesame seeds I would have used them.


  1. Preheat oven to 200°C fan bake, or 210 conventional
  2. Brown the chicken and chorizo in batches and put aside
  3. Fry the carrot and celery a few minutes then add the leek. Cook until the leek is tender
  4. Stir in the flour and gravy powder, then the stock and Bay, stirring until the gravy is consistent
  5. Stir in the chicken and return the sauce to gentle simmer, stirring periodically until the gravy thickens and the chicken is cooked
  6. Remove from the heat and stir in the corn and cream.  Combine well.
  7. Season with salt and pepper to taste, if necessary
  8.  Leave to cool a bit
  9. Assemble the pie tin or tins with a pastry base, add the filling then cover.
  10. Trim the edges, seal with a fork and make a couple of vent holes with a sharp pointed knife.
  11. Brush with egg and sprinkle some cracked pepper on top.
  12. Bake for 25 minutes or until pastry is puffed and golden.




About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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