{"id":707,"date":"2025-09-08T18:45:19","date_gmt":"2025-09-08T18:45:19","guid":{"rendered":"http:\/\/cherrywillingham.org.uk\/?p=707"},"modified":"2025-11-27T09:46:22","modified_gmt":"2025-11-27T09:46:22","slug":"chicken-and-chorizo-pies","status":"publish","type":"post","link":"http:\/\/cherrywillingham.org.uk\/index.php\/2025\/09\/08\/chicken-and-chorizo-pies\/","title":{"rendered":"Chicken and Chorizo Pies"},"content":{"rendered":"

These chicken and chorizo pies are so delicious you’ll have to resist eating the entire batch!<\/strong><\/p>\n

Not the classic pie filling, I know. But, if you’ve never tried a chicken and chorizo pie before, your life is about to change for the better. Follow me…<\/p>\n

\"overhead<\/figure>\n

Pan-Fried Chicken Thighs<\/h2>\n

For this recipe, we’ll be using boneless skinless chicken thighs<\/strong>. The chicken is essentially going to cook twice<\/strong>: once when it’s fried in the pan<\/strong>, then once again when it’s in the pie<\/strong>. As such, because thighs are fattier than breast, they are less likely to dry out<\/strong> over the longer cooking time.<\/p>\n

The sauce in the pie is going to be nice and flavoursome, but we’ll also be seasoning the chicken directly, just to help it shine. No fancy spices needed<\/strong>: just some smoked paprika, oregano, onion & garlic powder and some cayenne pepper (alongside the obvious salt and black pepper).<\/p>\n

Process shots: season thighs (photos 1&2), pan-fry then remove (photos 3&4)<\/em><\/p>\n

\"4<\/figure>\n

Chicken and Chorizo Pie Filling<\/h2>\n

The other awesome thing about using thighs is that you can use the excess fat<\/strong> to begin frying the rest of the ingredients. Alongside the chorizo<\/strong>, we’ve got some onion<\/strong>, celery <\/strong>and garlic<\/strong> to help build a base flavour for the filling.<\/p>\n

The sauce is mainly made with chicken stock<\/strong>, but I also love adding a good dollop of cr\u00e8me fra\u00eeche<\/strong> for a light, creamy texture and flavour. Some lemon juice<\/strong> and tomato puree<\/strong> also help to really bring the filling together.<\/p>\n

Sauce consistency<\/h3>\n

The sauce is thickened with flour, and what’s really important is that you simmer the sauce until it’s nice and thick<\/strong>. The sauce shouldn’t be watery at all – more of a very thick sauce that you can spoon into the pies. This is not only important to reduce and condense the flavour of the filling, but it’s also important to keep the pies nice and sturdy.<\/p>\n

Process shots: fry chorizo then onion, celery and garlic (photo 1), stir in flour (photo 2), whisk in stock then cr\u00e8me fra\u00eeche (photo 3), stir in lemon juice, tomato puree, parsley and the resting juices from the chicken (photo 4), simmer then dice chicken (photo 5), stir through sauce (photo 6).<\/em><\/p>\n

\"6<\/figure>\n

Chicken and Chorizo Pies<\/h2>\n

Heavy emphasis on the plural here. Yep, we’re making hand-held pies. Mini chicken and chorizo pies if you will.<\/p>\n

Pastry<\/h3>\n

I have no shame in saying I use store-bought pastry for this recipe. Here’s what I typically go for:<\/p>\n