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Easy deconstructed chicken and chorizo pie

Easy deconstructed chicken and chorizo pie

Brought to you by: OcadoLife
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

If this sounds a little postmodern, don’t be put off. This is a chicken pie in which the key elements – the chicken, the sauce and the topping – are cooked separately. Instead of being called Easy Deconstructed Chicken and Chorizo Pie, it should be named easy to construct chicken and chorizo pie. Children can get involved with the construction too – they’ll love creating shapes in the puff pastry to decorate the pie tops. Cooking the pastry separately also means that it stays as crispy as possible. The chorizo, olives, parsley and paprika gives the meal a Spanish twist. Eat and dream of the Iberian sun. 
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  • 4 skinless chicken breast fillets
  • 5 tbsp extra virgin olive oil
  • 600g tomatoes, peeled and chopped
  • 3 fresh bay leaves
  • 1 chicken stock pot
  • 1 tbsp tomato paste
  • 320g ready-to-roll all butter puff pastry
  • 50g plain flour
  • 1 egg, beaten
  • 2 red onions
  • 1 tsp smoked paprika
  • 110g chorizo
  • 130g pitted green olives
  • 30g parsley
  • 2 tbsp mascarpone, optional
  • 1 brocolli, steamed (to serve)


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Put the chicken on a baking tray, drizzle with 1 tbsp oil. Season and cook for 25 mins.

Step 2

Make the sauce: heat 2 tbsp oil in a sauté pan on low-medium, add the tomatoes, bay leaves, chicken stock pot, tomato paste. Season and cook for 20 mins with a lid on, break any larger pieces of tomato up and set aside.

Step 3

Take the chicken out and set aside.

Step 4

Turn the oven up to 220°C/200°C fan/gas 7 and unroll the puff pastry onto a floured surface. Cut four circles, about 12cm in diameter (cut round a plate, if you like). Save the leftover pastry.

Step 5

Give the kids cookie cutters or plastic children’s knives to cut out shapes from the spare pastry. Afterwards, they can brush the shapes and the larger pastry circles with the beaten egg, using a pastry brush and stick the shapes in place.

Step 6

Place the finished discs on a non-stick tray and cook for 12 mins, until golden.

Step 7

Finish the filling: gently fry the onions, paprika and chorizo in 2tbsp oil for 5 mins and add to the tomato sauce.

Step 8

Slice the chicken and add to the sauce with the olives, parsley and mascarpone (if using), stir, and put on a high heat for 2 mins, hooking out the bay leaves.

Step 9

Once the pastry is done, spoon the filling onto serving plates and top with the pie lid.

Step 10

Serve with steamed broccoli.

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