Chicken & Chorizo Pot Pie
A hearty blend of chicken and chorizo, finished with a golden, flaky pastry crust.
Ingredients
cooked chicken thighs (thickly diced)
4
chorizo (diced)
100 g
vegetables (onion, carrot, celery as per base recipe)
to taste
cream (as per base recipe)
to taste
stock (as per base recipe)
to taste
pastry (puff pastry lid)
to taste
Instructions
1
Preheat and Prepare
Preheat the oven to 190˚C, 375˚F, gas mark 5. Cook the vegetables (onion, carrot, celery) according to the instructions on the previous page.
2
Make the Filling
Once the vegetables are cooked, add the cream and stock. Stir in the cooked chicken and chorizo. Let the chorizo heat through and release its golden juices; the rest of the ingredients will begin to absorb this flavour.
3
Assemble and Bake
Spoon the mixture into pie dishes, top with the pastry lids, and bake until the pastry is a beautiful golden colour.
