Mexican Chicken Pie
By Gran Luchito
Published on 24 April 2022
Pastry is an essential part of a good pie, we have decided to mix things up slightly, by using filo pastry. Other alternatives may include, puff pastry, short crust or why not be different and use dauphinoise potatoes on top. We gave the chicken pie a Mexican touch with our Mexican Chilli Paste and chorizo chunks to add to the texture. Perfect for a midweek or weekend treat.Time and servings
1 hr 15 minsTotal time
5Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 100 ml of white wine
- 1 tbsp of fresh tarragon
- 250 g of pastry
- 450 ml of chicken stock
- 2 free range chicken breasts
- 3 free range chicken thighs, bone in
- 2 cloves of garlic
- 2 tablespoons of gran luchito smoked chilli paste
- 1 tbsp of fresh thyme
- 1 carrot
- 40 g of butter
- 100 g of chorizo
- 2 baby leeks
- 200 ml of single cream
- 1 tbsp of olive oil
- 3 tbsp of cornflour
Method
Step 1
Pre-heat oven to 200C.Step 2
Heat the butter and a lug of the olive oil in a pan over a low/medium heat.Step 3
Chop the leeks, carrots, garlic, chorizo, thyme and tarragon and add to the pan along with the Gran Luchito Smoked Chilli Paste. Stir and cook for 10 minutes.Step 4
Add the white wine, stir and cook for a few minutes.Step 5
Cut chicken into bite-sized pieces and add to the pan along with the stock, cream and cornflour (pre-mixed with 1tbsp cold water). Stir continuously until it simmers and begins to thicken. This should take about 10-15 mins.Step 6
Remove from heat and empty contents into an oven-proof dish.Step 7
Cut filo pastry sheets to the approximate size of your dish. Add 1 layer at a time, creating textures by scrunching it up as you lay them on.Step 8
Brush each sheet with a little olive oil and a sprinkle of pepper before adding the next. You'll want about 10 layers in total. Finish with a brush of olive oil, pepper and a generous sprinkle of salt.Step 9
Bake in the oven until golden on top, taking care not to burn it (approx. 20 mins).