CHICKEN AND CHORIZO PIE

A traditional pie that ticks the box on a night where you need cosy food for supper!  This isn’t difficult to make and all it needs alongside is a jacket potato and some veggies.  Bob’s your uncle!  If you need a gluten free option, Jus-Rol do a fantastic ready made GF pastry, or make your own using a GF flour.  Likewise, use GF flour to thicken the sauce.

Chicken and Chorizo Pie

Serves 4
Prep time 20 mins
Cooking time 30 mins

Ingredients

1 pack HECK Simply Chicken sausages

½ pack HECK Chorizo sausages

250g sliced leeks

40g butter

40g plain flour

400ml warm chicken stock

100ml double cream

Shortcrust pastry

Steps

Cook the leeks over a medium heat with a dash of olive or sunflower oil until they have softened.  Add the butter and melt completely.  Now mix in the flour and cook for a couple of minutes stirring constantly.  Gradually pour in the chicken stock and stir as the sauce thickens.  Finally, add the double cream and remove the sauce from the heat.

As the leeks are cooking, fry the sausages together until they’ve browned on the outside.  Now slice each of the chorizo sausages into 4 and pop into a shallow oven proof dish along with the chicken sausages.  Pour over the leek sauce.

Roll out the shortcrust pastry and place over the pie filling.  You can have some fun with the spare bits of pastry and write a name or fashion a design, but otherwise just brush the top with a dash of milk and pop into a preheated oven at 180°C to cook for 25-30 minutes.

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