Chicken, Chorizo & Cider Pie

Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 1 Hr Total Time: 1 Hr 20 Mins

A delicious pie that is packed full of flavour; chicken, chorizo and cider, what a wonderful combination!  Perfect for a chilly evening mid-week meal served with seasonal vegetables.




0/20 Ingredients
Adjust Servings
    For the chicken
  • For the pie
  • To serve


0/9 Instructions
  • Place the chicken in a large pan, add the onion, thyme, peppercorns and pour over the cider. Top with water so the chicken is fully covered. Bring to the boil, then turn down the heat and simmer for 30-45 minutes, or until the chicken is cooked through.
  • Remove the chicken and set aside until cool and cut into bite sized pieces. Pass the poaching liquid through a sieve, discarding the onion mixture. Place the liquid back in the pan and simmer for 30 minutes. Leave to cool.
  • Add the chorizo to a frying pan and fry until it starts to crisp, then remove with a slotted spoon and set aside. Discard the chorizo oil.
  • Heat the oil and butter in a frying pan, then add the leeks and onion. Season, then fry over a medium heat for 10 minutes, stirring, until softened and starting to take on a bit of colour. Stir through the flour and cook for a minute. Add the thyme leaves and lemon zest.
  • Gradually add 200 ml of the poaching liquid and bring to a simmer. Cook for 2 minutes until the sauce is smooth and thick then pour in the cream. Bring to the boil, add the chicken and chorizo and reduce to a simmer for 15 minutes or until the sauce has thickened. Season generously and sprinkle with parsley. Remove from the heat, cover and allow to cool.
  • Preheat the oven to 200°C/Fan assisted 180°C/Gas mark 6.
  • Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge. Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.
  • Roll out the puff pastry to 4mm thick and large enough to cover the pie. Place the pastry over the pie and press the edges firmly together to seal and trim neatly. Brush the top of the pastry with the beaten egg. Decorate with trimmings and brush with more egg to glaze.
  • Bake in the oven for 30-40 minutes or until the pastry has puffed and is golden brown. Serve with seasonal vegetables. Enjoy!

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