Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
59
High
Nutrition per serving
Calories1458.6 kcal (73%)
Total Fat84.3 g (120%)
Carbs97.1 g (37%)
Sugars12.8 g (14%)
Protein72.1 g (144%)
Sodium924.9 mg (46%)
Fiber13.4 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air
Step 2
Peel and finely slice the red onion[s]
Step 3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Step 4
Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften
Step 5
Dust your work surface with a generous sprinkling of flour.
Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 [4]
Step 6
Add the pastry to a non-stick baking paper-lined tray and carefully score the pastry with a criss-cross pattern
Step 7
Season with a grind of pepper and put the tray in the oven for 15 min or until the pastry is golden, cooked through and crisp – these are your pie lids
Step 8
Once the onion has softened, add the diced chorizo to the pan and cook for an initial 4-5 min
Step 9
Cut the chicken breast portions into bite-sized pieces
Step 10
After the chorizo has been cooking for 4-5 min, add the chopped chicken to the pan and cook for 6-7 min further or until browned all over
Step 11
Boil a full kettle
Step 12
Whilst the chicken is cooking, peel the potatoes and chop them into large, bite-sized pieces
Step 13
Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat
Step 14
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Step 15
Once done, drain and return to the pot to steam dry
Step 16
![Add 1 tsp [2 tsp] flour to the pan with the chicken and give everything a good mix up, then add 150ml [250ml] milk and the crème fraîche](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1666097326/v3/user-recipes/39558807987f759518fcdd7e370df68c.jpg)
Add 1 tsp [2 tsp] flour to the pan with the chicken and give everything a good mix up, then add 150ml [250ml] milk and the crème fraîche
Step 17
Season with salt and pepper and cook for 6-7 min further or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a double cream-like consistency
Step 18
Stir through the Chinese rice wine and cook for 1 min further – this is your chicken & chorizo pie filling
Step 19
Meanwhile, reboil half a kettle and trim the green beans
Step 20
Add the green beans and blanched peas to a separate pot and cover them with boiled water (just enough to cover them!)
Step 21
Bring to the boil over a high heat and cook for 3-4 min or until tender
Step 22
Once tender, drain the veg and set aside for serving
Step 23
Whilst the veg is cooking, chop the parsley and chives finely, including the stalks
Step 24
Return the drained potatoes to a low heat with a knob of butter and a splash of milk and season with a pinch of salt
Step 25
Mash the potatoes until smooth, then stir through the chopped parsley and chives – this is your herby mash
Step 26
Serve the chicken & chorizo pie filling with the herby mash and green beans & peas to the side
Step 27
Top with the pie lid
Notes
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