Spanish Chicken Chorizo Pie Recipe

If you are looking for a spin on the beloved classic that is chicken pie, then you are in the right place.

In this article, we will show you everything you need to know about the chicken chorizo pie, the Spanish version of this main dish.

From tricks and tips for storing and serving, to ingredients substitutions that you can make and the step-by-step recipe, you can find it all here.

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Background of the Dish

As well as other popular chicken breast Spanish recipes, like the Spanish chicken and rice recipe, the chicken chorizo pie is a Spanish recipe of a worldwide dish that has hundreds of versions.

Chicken pies have existed for over four centuries, but this Spanish recipe has the particularity that the filling also has chorizo, a staple ingredient of Andalusian cuisine.

Some people confuse this recipe with the Chicken empanada, but the ingredients for the fillings are different, and the size of the chicken chorizo pie is much larger than an empanada.

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Things You’ll Need for Chicken Chorizo Pie

To make this chicken chorizo pie you will need chicken, chorizo, and vegetables for the filling, then a few cups of flour and a little bit of butter for the crust (or using a storebought one).

A deep pie tin of 23cm is perfect, but you can use any similar one, or make the chicken chorizo pie in a different shape.

Ingredients

For the filling

• 2 onions

• 1 bell pepper

• 3 tablespoons olive oil

• 1/2 cup (120ml) Chicken broth

• 1 teaspoon garlic powder

• 1 teaspoon sweet paprika

• 1 cup (240ml) water

• 1 tablespoon cornstarch

• 2 chicken breasts

• Salt and pepper (to taste)

• 2 (300gr) chorizos

For the dough

• 1 cup (125gr) cornstarch

• 2 cups (250gr) flour

• 1/3 cup (70 gr) margarine (or butter)

• 3 cups (700ml) water

• 3 tablespoons shredded cheese (optional)

• 1 egg yolk

• Salt to taste

• Pepper (optional)

How to Make Chicken Chorizo Pie – Step by Step Guide

1. To start making this chicken pie recipe you have to put oil in a pan, cut the chicken breasts into cubes or strips, and cook them. You can also cook them in the oven. Set aside to cool down.

2. Chop the chorizos and cut them into small cubes. Cook them in a pan until golden then set aside.

3. Now chop the onion and bell pepper, and cook them in a saucepan with a dash of oil until the onion gets translucent, for about 7 minutes.

4. After that, add the broth, seasoning, garlic powder, and paprika. Mix everything to incorporate. Cook for 5 minutes at medium heat.

5. Then add the tablespoon of cornstarch and dissolve it, then cook for 5 minutes. This will make it thicken so that the liquid doesn’t make your homemade pot pie soggy.

6. Now that the chicken is colder, shred it with the help of a fork. Add it to the saucepan with the chorizo and mix well. The filling is now ready, so you can set it aside.

7. To make the chicken pot pie crust, mix the cup of cornstarch with the ones of flour, then place them on the counter in the shape of a volcano, and in the center put the margarine, grated cheese, salt, and pepper.

8. After that, mix all these ingredients starting with the ones in the center, and add the water little by little, forming a homogeneous and smooth dough.

9. Let rest for half an hour in the fridge. This is key so that the chicken pie holds its shape in the oven.

10. Roll out 3/4 parts of the dough and cover with it a 23 cm deep pie tin, greased with margarine and floured.

11. Now fill with the chicken and chorizo mixture and cover with the rest of the dough. Brush the top with the beaten egg yolk.

12. For the final step, cook it in the oven at 180°C for 45 minutes. Your chicken chorizo pie is now ready to be served.

Substitution of Ingredients

This is truly the best chicken pot pie recipe, because it lets you make a lot of ingredients substitutions, and you will still get a delicious taste.

For example, you can use the storebought dough for this savory pie recipe, and save yourself some time.

You could use gluten-free flour, but keep in mind that it will be chewier, plus a little bit harder, so make it a thin crust.

When it comes to the filling, chicken, and chorizo are the two main ingredients, but you can play with the vegetables by adding as many as you like or removing some.

You can cook the chicken breasts as described, or follow the classic Spanish grilled chicken so that they have an extra flavor.

Feel free to try other Spanish recipes with chicken, such as the Spanish Chicken Soup With Rice or the Spanish chicken stew.

Tips on Serving Chicken Chorizo Pie

The chicken chorizo pie is meant to be served as a main dish, and you can have it for lunch or dinner.

The best part about this chorizo pie is that technically you can serve it warm or cold since the flavor is great either way.

You could finish this Spanish chicken recipe by putting some shredded cheese on top of the chicken chorizo pie and taking it to the oven for 5 minutes so that it melts.

Here are some of the best Spanish chorizo recipes that you must try at once, some of them being the meaty Spanish chorizo burger and the Spanish chorizo croquettes.

And let’s not forget about the Spanish chorizo stew, a meaty stew recipe with potatoes and Spanish flavors.

How to Store Chicken Chorizo Pie

Once you finish making the chicken pot pie casserole, if you want to store it you should let it come to room temperature.

Then, place the chicken chorizo pie in a covered container and take it to the fridge for up to 4 days, or to the freezer for 45 days.

When you are ready to eat it, heat it in the oven for 15 to 30 minutes, depending on how cold it was (if you freeze it, let it thaw in the fridge overnight).

However, this is a pretty fast and easy chicken pot pie to make, so we encourage you to eat it fresh the day you make it.

Recipe Card: Chicken Chorizo Pie

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