Chicken & Chorizo Filo Pie

This Chicken & Chorizo Filo Pie is packed full of tasty flavours and is healthier than you may think! The subtle heat from the paprika and chorizo add a lovely warmth to this delicious pie. 

A delicious flavour combination 

Chicken and chorizo is such a great flavour combination. Chicken is a meat that calls out for flavours to be added to it.

One of my most popular recipes is my Slow Cooker Chicken & Chorizo Stew so lots of other people clearly like the combination too! 

This Chicken & Chorizo Filo Pie is a based on my Chicken & Ham Hock Filo Pie. My lovely friend that makes a lot of my recipes told me she was actually substituting the ham hock for chorizo.

So I decided to take that and make a new recipe. 

A tasty and healthier pie

We’d all like to eat a tasty pie lined with pasty from time to time. But all of that pastry isn’t the healthiest of meals. This Chicken & Chorizo Filo Pie is a healthier way of enjoying a delicious pie.

The filo pastry is much lighter than other pastries but still offers the crispness we all look for. 

It’s not just the pastry that is healthier! The sauce is deliciously creamy but there is no cream in sight. It only takes a few minutes to make and is really simple.

My one tip would be to not rush it and make sure all of the stock has been absorbed before adding more. If you don’t, the worst that will happen is your sauce may be a little lumpy but I doubt you will be able to tell in the finished dish. 

Is this Chicken & Chorizo Filo Pie spicy?

This pie is mild enough to suit most people’s tastes. Usually chorizo comes in two varieties, normal and spicy. You can choose which you would like depending on whether you would like to add a little more spice to your pie. 

The paprika in the recipe adds more of a warmth to the pie than spice. You can use regular or spiced paprika, whichever you prefer.

I used a heaped teaspoon of paprika but you can easily add more or less to suit your family’s tastes. 

Can I use leftover cooked chicken?

You can definitely use leftover cooked chicken for this recipe. My Chicken & Ham Hock Filo Pie is actually based on using cooked chicken.

I would add around 200g of shredded cooked chicken at the stage that you re-add the vegetables and chorizo to the sauce. It would be a great way to use leftover chicken from your Sunday roast. 

However if you do want to use fresh chicken, you can use thigh or breast. I prefer to use thighs because I think they have more flavour and stay moist during cooking.

You can definitely use chicken breasts if you would prefer. 

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Chicken & Chorizo Filo Pie

This Chicken & Chorizo Filo Pie is packed full of tasty flavours and is healthier than you may think! The subtle heat from the paprika and chorizo add a lovely warmth to this delicious pie. 

Course Main Course

Cuisine British

Keyword Chicken, Chorizo, Pie

Prep Time 30 minutes

Cook Time 3 hours 30 minutes

Servings 4

Calories 469 kcal

Author Curly

Ingredients

• 240 g chicken thighs (2 large thighs) boneless & skinless
• 100 g chorizo
• 1 leek sliced
• 1 red pepper sliced
• 2 cloves garlic minced
• ½ tsp sunflower oil
• 1 ½ tbsp olive oil
• 3 tbsp plain flour
• 250 ml chicken stock
• 250 ml semi-skimmed milk
• ½ tsp sea salt
• pinch black pepper
• 1 tsp paprika
• 1 tsp thyme leaves
• 5 sheets filo pastry
• spray oil

Instructions

1. Remove any fat from the chicken thighs and cut them into large chunks. Set to one side
   

2. Slice the red pepper, and wash the leeks and slice. Set aside

3. Remove the casing from the chorizo, cut in half and then slice

4. Heat a large frying pan over a medium heat and add the chorizo. Cook for 2-3 minutes stirring frequently

   

5. Remove the chorizo from the pan and set aside. Add the chicken thighs into the same pan and cook for 5 minutes until brown

   

6. Add the pepper, leek and garlic to the pan and cook for 5 minutes until soft. Add ½ tsp oil to help prevent it sticking to the pan

   

7. Remove all of the ingredients from the pan and set aside while you make the sauce

8. Add the olive oil to the same pan on a medium low heat. Add the flour and stir to make a paste

   

9. Gradually add the chicken stock a small amount at a time making sure the chicken stock is absorbed before adding more

   

10. Once all of the chicken stock has been absorbed, add the milk a little at a time. Once all of the milk has been added, leave the sauce to thicken for 2-3 minutes

    

11. Preheat the oven to 170°C (fan assisted, 190°C non fan)

12. When the sauce has thickened, add the chicken, vegetables and chorizo to the pan. Stir to make sure everything is coated

    

13. Add the paprika and thyme leaves and stir through

    

14. Pour the pie filling into an oven proof dish

    

15. Unwrap the filo pastry and crumple each sheet on top of the pie filling making sure there aren't any gaps. Spray thoroughly with oil and bake in the oven for 25 - 30 minutes until the pastry is golden brown

    

Recipe Notes

I use a baking dish approximately 20x20cm and 4cm deep.

Nutritional information is given as a guide only.

Nutrition Facts

Chicken & Chorizo Filo Pie

Amount Per Serving

Calories 469 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 8g50%

Cholesterol 88mg29%

Sodium 886mg39%

Potassium 509mg15%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 6g7%

Protein 22g44%

Vitamin A 1696IU34%

Vitamin C 41mg50%

Calcium 98mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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