Get ready to tantalize your taste buds with the ultimate comfort food that will transport you straight to the cozy kitchens of Britain! This Chicken and Chorizo Pie is not just a meal; it's a culinary adventure that combines the succulent tenderness of chicken, the spicy kick of chorizo, and the golden, flaky perfection of puff pastry. Imagine cutting through a crisp, golden crust to reveal a steaming, flavor-packed filling that promises to make your dinner guests swoon with delight. Whether you're looking to impress your family or craving a hearty meal that screams pure satisfaction, this recipe is about to become your new go-to comfort dish!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 pound chicken breast, diced
- 1/2 pound chorizo sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon thyme
- 2 cups puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your pie bakes evenly and the pastry turns golden brown.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
- Next, add the diced chicken breast to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the sliced chorizo sausage and cook for another 3-4 minutes until the chorizo is slightly crispy and has released its oils.
- Pour in the chicken broth and sprinkle in the thyme. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
- Remove the skillet from heat and let the filling cool slightly while you prepare the pastry.
- Roll out one sheet of puff pastry on a lightly floured surface to fit your pie dish. Make sure it is large enough to cover the base and sides of the dish.
- Carefully transfer the rolled pastry into the pie dish, pressing it gently into the corners. Trim any excess pastry hanging over the edges.
- Pour the chicken and chorizo filling into the pastry-lined pie dish, spreading it evenly.
- Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry, then crimp the edges together to seal the pie.
- Make a few slits in the top pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
- Brush the top of the pie with the beaten egg to give it a nice golden color when baked.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove the pie from the oven and let it cool for a few minutes before slicing. This will help the filling set slightly.
- Serve the Chicken and Chorizo Pie warm, and enjoy this hearty British dish!
Tips
- Temperature is key: Ensure your oven is fully preheated to 400°F for that perfect golden-brown pastry.
- Don't rush the sautéing: Take your time caramelizing the onions and browning the chicken to develop deep, rich flavors.
- Let the filling cool slightly before assembling: This prevents the pastry from becoming soggy and helps the pie hold its shape.
- Egg wash magic: A generous brush of beaten egg will give your pie that professional, glossy finish.
- Resting is crucial: Allow the pie to rest for a few minutes after baking to let the filling set and make slicing easier.
- Get creative with herbs: While thyme is classic, feel free to experiment with rosemary or sage for a personal touch.
- Make ahead tip: You can prepare the filling a day in advance and assemble the pie just before baking for convenience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 22g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 125mg
