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Chicken & Chorizo Pie

Who says homemade has to be hard? A warming rustic pie is the perfect family favourite and the perfect excuse to get everyone together. Armed with our easy to follow recipe, you can impress everyone at the dining table with our spicy twist on the classic chicken pie.



For the pie crust

See our perfect pastry recipe.

For the filling

  • 1 chopped red onion
  • 200g chorizo, sliced
  • 2 large skinless chicken breasts, cut into small chunks
  • ½ tsp smoked paprika
  • 1 tsp of fresh rosemary, chopped or 2 tsp dried rosemary
  • 400g can chopped tomatoes
  • 200ml chicken stock
  • 400g can of butter beans, drained and rinsed
  • 2 sheets ready-made shortcrust pastry
  • 1 egg, beaten



  1. Fry the chorizo first, with a little oil, until it begins to crisp. Remove from the pan and set aside for later
  2. Fry the onion in the leftover chorizo oil for 5 minutes until soft. Then add the chunks of chicken, sealing them on the outside until the chicken is lightly browned. Add the chorizo back in
  3. Add the smoked paprika and rosemary, coating the ingredients and lightly toasting the spices and herbs for 1 - 3 minutes
  4. Add the tomatoes and stock - simmer for 10 minutes until your happy the chicken is cooked right through. Keep stirring to coat the chicken in the sauce, season with pepper and a little salt to taste - once cooked, allow to cool a little
  5. Line your pie dish with around a half a centimetre thickness of your rolled-out pastry, pressing into the corners, and trim the excess around the top
  6. Place your cooled mixture into the dish, covering with your second sheet of shortcrust pastry. Crimp the edges of the pie with a fork, brush the top with the beaten egg and poke a steam hole into the centre
  7. Heat the oven to 200°C/180°C fan/gas 6 and bake for 45 minutes (less if the pastry starts to deepen into a dark shade of brown)
  8. Serve with your favourite veg and mash potatoes

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