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Main Course

Chicken & Chorizo Filo Pie

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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. 

Chicken & Chorizo Filo 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.

Other recipes you might like

  • Creamy Chicken & Potato Bake
  • Store Cupboard Slow Cooker Chicken Casserole
  • Ravioli Lasagne
  • Chicken Balti Pies

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5 from 8 votes
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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 30 minutes
Total Time 1 hour
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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10 Comments

Previous Post: « Chorizo & Egg on Sourdough
Next Post: Cinnamon Cookies »

Reader Interactions

Comments

  1. Donna says

    November 7, 2019 at 3:08 pm

    5 stars
    Chicken and chorizo is one of my favourite combinations. This looks yummy!

    Reply
  2. Jacqui Bellefontaine says

    November 8, 2019 at 5:15 pm

    5 stars
    Oh My you had me at chicken and chorizo, looks dleicous thank you for linking to #CookBlogShare

    Reply
  3. Lou Gunstone says

    November 12, 2019 at 11:59 am

    5 stars
    Your photo’s tell me all I need to know! It looks delicious and I love paprika and chorizo to add that lovely warmth to the pie.

    Reply
    • Curly says

      November 26, 2019 at 12:14 pm

      Thank you 🙂

      Reply
  4. Claire says

    August 17, 2020 at 5:11 pm

    5 stars
    Incredibly yummy!! I love chicken and chorizo in a pie – they compliment each other so much. Love that it’s healthier and lighter too with just the filo on top

    Reply
    • Curly says

      August 17, 2020 at 10:04 pm

      Thanks Claire 🙂 It definitely is a healthier version of a traditional pie which I love.

      Reply
  5. Imogen Cameron says

    October 22, 2020 at 2:53 pm

    5 stars
    Can this be frozen?

    Reply
    • Curly says

      October 22, 2020 at 3:04 pm

      The filling can be but it might be tricky to freeze it as a whole with the pastry on top. If you want to freeze it, I would freeze the filling and then add the pastry when you want to cook it.

      Reply
  6. PAUL says

    April 1, 2021 at 10:30 am

    This looks delicious, but you say the cooking time is 3 hours and 30 minutes. What stage of the recipe is taking so long? It only needs baking for 30 minutes, so are you pouring in the stock very, very slowly?

    Reply
    • Curly says

      April 1, 2021 at 5:29 pm

      Sorry Paul that was an error! It definitely doesn’t take that long to cook. I’ve corrected it now 🙂

      Reply
5 from 8 votes (3 ratings without comment)

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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