Winter Warmer: Chicken and Chorizo Pie

Jump straight to the recipe for Chicken and Chorizo Pie. 

A good pie is a difficult thing to beat at this time of year. Pie conjures images of labour and time and weekend projects. Pies can be speedy too,  and a pie really doesn’t need to be difficult. Most home cooks use shop bought pastry these days, and why wouldn’t they when it is of the standard that it is? I do. Many restaurants use shop bought pastry too, usually the all butter premium ones which can be excellent. 

An easy and speedy pie

Chorizo is a favourite of mine, it imparts such loveliness, spice and slippery fat, which coats and livens up the chicken .Chorizo also gives a slow cooked quality to the dish, a deception if you like. It is wonderful in this punchy little pie of chicken and chorizo in a rich tomato sauce, packed full of flavour and moisture. This recipe was one of the ones that made it into my book Comfort & Spice (most of them were new and not from the blog) and it is one of the ones that people message me about. It has proven itself to be addictive. 

This pie brings joy to cold and otherwise miserable winter nights. But as with all good things, have it whenever you want, and especially when you feel like it. 

This recipe makes two individual pies.

Chicken and Chorizo Pie
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Chicken and Chorizo Pie


  • 500g diced chicken (preferably thigh - it has more flavour)
  • 200g cooking chorizo, sliced
  • 1 tin tomatoes
  • a handful of chopped flat leaf parsley
  • 2 fat cloves of garlic, peeled and finely chopped
  • 2 tsp Spanish paprika
  • 1 mild red chilli, deseeded and finely chopped
  • 15g butter & 1 tbsp olive oil for frying
  • 1 egg, beaten
  • Shop bought puff pastry - pref all butter and pre rolled as we are being lazy here.


  • Sauté the chicken until it starts to brown over a medium heat in the oil and butter. Remove the chicken and sauté the chorizo for a few minutes until it starts to release oil, then add the garlic and chilli for a minute or so, stirring to ensure it doesn't burn.
  • Add the tomatoes, paprika & chicken and bring to the boil. Reduce the heat and the sauce to a low simmer for 10 minutes. Season to taste. Add the parsley just before placing in the pie dish.
  • Roll the pastry if required to cover each pie dish. Divide the pie filling between each (buttered) pie dish. Add the pastry lid, brush with the beaten egg and cook for 20 minutes or so at 180 degrees celsius, or until the pie top is delightfully crispy and brown.
  • Enjoy!

    Photography from Comfort and Spice by Niamh Shields (£14.99, Quadrille). Photography by Georgia Glynn Smith. 




    Written by Niamh
    Cooking and travelling, and sharing it all with you.