Chicken & Chorizo Filo Pie

This Chicken & Chorizo Filo Pie is packed full of tasty flavours and is healthier than you may think! The subtle heat from the paprika and chorizo add a lovely warmth to this delicious pie.

📝 Ingredients

• 240 g chicken thighs ((2 large thighs) boneless & skinless )
• 100 g chorizo
• 1 leek (sliced )
• 1 red pepper (sliced )
• 2 cloves garlic (minced)
• 1/2 tsp sunflower oil
• 1 1/2 tbsp olive oil
• 3 tbsp plain flour
• 250 ml chicken stock
• 250 ml semi-skimmed milk
• 1/2 tsp sea salt
• pinch black pepper
• 1 tsp paprika
• 1 tsp thyme leaves
• 5 sheets filo pastry
• spray oil

👨‍🍳 Instructions

1. 1Remove any fat from the chicken thighs and cut them into large chunks. Set to one side
2. 2Slice the red pepper, and wash the leeks and slice. Set aside
3. 3Remove the casing from the chorizo, cut in half and then slice
4. 4Heat a large frying pan over a medium heat and add the chorizo. Cook for 2-3 minutes stirring frequently
5. 5Remove the chorizo from the pan and set aside. Add the chicken thighs into the same pan and cook for 5 minutes until brown
6. 6Add the pepper, leek and garlic to the pan and cook for 5 minutes until soft. Add ½ tsp oil to help prevent it sticking to the pan
7. 7Remove all of the ingredients from the pan and set aside while you make the sauce
8. 8Add the olive oil to the same pan on a medium low heat. Add the flour and stir to make a paste
9. 9Gradually add the chicken stock a small amount at a time making sure the chicken stock is absorbed before adding more
10. 10Once all of the chicken stock has been absorbed, add the milk a little at a time. Once all of the milk has been added, leave the sauce to thicken for 2-3 minutes
11. 11Preheat the oven to 170°C (fan assisted, 190°C non fan)
12. 12When the sauce has thickened, add the chicken, vegetables and chorizo to the pan. Stir to make sure everything is coated
13. 13Add the paprika and thyme leaves and stir through
14. 14Pour the pie filling into an oven proof dish
15. 15Unwrap the filo pastry and crumple each sheet on top of the pie filling making sure there aren't any gaps. Spray thoroughly with oil and bake in the oven for 25 - 30 minutes until the pastry is golden brown