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‘Marry me’ chicken filo pie recipe

‘Marry me’ chicken filo pie recipe

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Created by The Kitchen

Nothing beats digging into this chicken and chorizo filo pie. Juicy chicken, spicy chorizo and a creamy, cheesy sauce wrapped in crisp, buttery filo, finished with a drizzle of Tesco Finest Acacia Honey and a sprinkle of thyme, it’s a dinner that’s indulgent, full of flavour and perfect for scoffing straight from the dish. See method

  • Serves 4
  • Takes 55 mins
  • 815 calories / serving

Ingredients

  • 2 tsp olive oil
  • 100g chorizo, diced
  • 4 chicken thighs (about 700g), cut into bitesize pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 handful cherry tomatoes, halved
  • 40g sundried tomatoes, roughly chopped
  • 1 tsp tomato purée
  • ½ chicken stock cube, made up to 100ml
  • 100ml double cream
  • 50g Tesco Finest Parmesan, grated
  • ½ tsp dried oregano
  • ½ tsp chilli flakes
  • small handful of fresh basil, roughly torn
  • 40g melted butter or olive oil spray, for brushing
  • 4-5 sheets filo pastry
  • 2 tbsp Tesco Finest acacia honey
  • 1 tbsp fresh thyme, leaves stripped

Each serving contains

  • Energy

    3395kj
    815kcal     41%

  • Fat

    56g 80%

  • Saturates

    24g 120%

  • Sugars

    13g 15%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 30.2g Protein 46.1g Fibre 3.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and fry for 2-3 mins until it releases its oils. Add the chicken and fry for 4-5 mins or until lightly golden. Stir in the onion and garlic and fry for a couple of mins until soft and fragrant. 
  2. Add the cherry tomatoes, sundried tomatoes and tomato purée and cook for 1–2 mins. Pour in the chicken stock and simmer for 5 mins until slightly reduced. 
  3. Stir in the cream, Parmesan, oregano and chilli flakes. Simmer gently until the sauce thickens. Season to taste, then stir through the basil. 
  4. Brush a pie dish with butter. Layer with 3-4 filo sheets, brushing each with butter and letting the edges hang over the side. Spoon in the chicken and chorizo mixture, then fold over the pastry edges and top with one more butter-brushed sheet, scrunching for texture. 
  5. Bake for 20–25 mins until golden and crisp. Remove from the oven and, while still hot, drizzle with honey and sprinkle with fresh thyme before serving.

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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