Recipes Savoury Recipes

Chorizo, Chicken and Potato Open Pie

For the most part, I never went crazy for savoury pies. And in America it’s a pretty easy dish to avoid; however, in England they are everywhere. But then I lucked out again, and Sam doesn’t go nuts for them either. We both have the same problem with them: too much pastry. It takes away from the tasty filling and most of the time, I’d rather just have the delicious meat and veggies by themselves.
So when I stumbled across the idea of an open topped pie, I knew it was something we had to try. A pie compromise!
Chorizo, Chicken and Potato Open Pie
Chorizo, Chicken and Potato Open Pie recipes

(Adapted from Taste Au)

400g  potatoes, chopped
2 teaspoons olive oil
1 chorizo sausage, cut into 1cm slices diagonally
1 leek, trimmed, thinly sliced
1 jalapeno pepper
2 sprigs fresh thyme
1 sprig fresh rosemary, leaves picked
puff pastry, enough for a pie either from scratch or premade.
1 egg, lightly whisked

2 chicken breast fillets, diced 
rosemary (optional) 
Serve with sour cream (optional)
salt and pepper to taste

Chorizo, Chicken and Potato Open Pie recipes

Boil your potatoes until they’ve just gone tender. Remove them from the heat and drain.

While your potatoes are boiling, heat the oil in a pan over medium-high heat. Cook your chicken, stirring, for 4-5 minutes or until light golden and almost cooked through. Add chorizo to pan and cook, turning occasionally, for 3-4 minutes or until light golden. Add leek, jalapeno, thyme and rosemary and cook, stirring, for 2-3 minutes or until the leek is soft.

Chorizo, Chicken and Potato Open Pie recipes


Add the potato and cook, stirring, for 1 minute or until well combined. Remove from set and set it all aside to cool slightly, about 30 minutes.

Chorizo, Chicken and Potato Open Pie


Preheat oven to 200°C. Line a large pie or casserole dish with your puff pastry. Place the chicken mixture in the centre of the pastry and fold pastry edge over the filling to partially enclose, leaving the centre of the pie open.  Brush the pastry edges with egg.

Chorizo, Chicken and Potato Open Pie


Chorizo, Chicken and Potato Open Pie

Bake for 30-35 minutes or until the pastry is golden and cooked through. Set aside to cool for at least 10 minutes, it will be hot! Top with rosemary and serve with sour cream.

Chorizo, Chicken and Potato Open Pie recipes
Do you like savoury pies? What’s your filling of choice? 

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  • If it makes you feel better, I’m starving too! x

  • I would eat savoury pie at least once a week if I could!

    • You like spicy food right? I think this could definitely accommodate a few more peppers if you were game for it! x

      • Love love me some spicy food! I actually have to bottle of different types of sriracha in my fridge and two bottles of Mexican style hot sauce too!

        • Brilliant then, because if I was making this again I’d definitely make it spicier! (But most people don’t like things as spicy as I like them so I didn’t amend my recipe.) But for you- I’d recommend more heat. It goes really well with the flavours and especially the extra dollop of sour cream. x

          • I honestly sometimes make food extra spicy so I can add extra sour cream, guess that is one reason I have to do so many sit ups 😉

          • Sour cream, creme fraiche… they are all okay with me 😉 xx

  • This sounds delicious! We make pies with just a top crust, because thats the flakiest bit anyway 🙂

    • Brilliant idea! I did avoid the dreaded “soggy bottom”, but I don’t really know how I avoided it and might not be able to repeat that feat… x

  • I haven’t found too many pies, sweet or savory, that I didn’t like! This one looks really delicious–I don’t think I’ve ever had a pie with sausage in it. Yum! 🙂

  • Thank you! xx

  • That looks AMAZING! I love pies – especially cornish pasties!

  • Holy yum, this looks incredible! I’ve always had a weakness for chicken pot pies and I love that this has chorizo and potatoes!

  • Chelsee

    Yummy!!! I need to make this. I swear you always have the best recipes!

  • This looks amazing! And now I want pie. Or a pasty. A Greggs steak bake!! I love any pastry-filled-with-savoury-stuff type dish. If it’s the pastry that bothers you, you can always make the pie filling but top with mashed potatoes instead of putting it in pastry (like cottage pie, except you can do other things than mince – I do a chicken, leek and bacon mashed potato topped pie that is DELICIOUS!)

    • I do love cottage pies. Mince with mashed potatoes on top…mmm…. I find them always tastier then next days as leftovers too. That kind of meal is one of the best things about winter, in my opinion! x

  • Since you live in England, I’m sure you’ve had Welsh pasties before…I love them and don’t think they have too much pastry bread…but this looks delicious and you are getting AMAZING at your food photos!

    • Thank you so much Tayler! I’ve had so much fun getting to practice taking pictures of food, etc. I seriously love doing it! I definitely handle pasties better, but I still prefer slightly less pastry, which is odd, since I’m usually all about having more carbs. And I do like sausage rolls, so who knows! xx

  • Uuuh yum!! I have to admit I’m kind of a pie addict – it’s a New Zealand thing. Each corner store in every town has a pie warmer on it’s counter top. We don’t eat many in the UK though.

  • Yum!! I must say I am a big fan of a savoury pie. The miss meat pies from local bakeries in Australia so much

  • I love savoury pies, though in the summer (and admittedly through plenty of the cold months) it’s all about the fruit for me.

    • That’s totally fair! Do you have a favourite fruit pie? x

      • I make a mean apple crumble, but the prize goes to my mother’s secret pumpkin recipe (which, as it turns out, is scientifically a fruit. Wiki for the win!).

  • That looks like the most delicious thing ever. Love savory pies so much and definitely going to have to try this.

  • Yummmm!!! Pinning this now. 🙂

  • This looks amazing! I love savoury pies but am with ya on the too much pastry. I love this one pub near London bridge that does small pies and it kind of has the same effect for me, little bit of pastry but a whole lot of the filling. Also, I assume you used ready made puff pastry, have you ever tried making your own? I have and have failed miserably. Ready made is just so much easier for me. x

    • We shall make puff pastry together! Mine isn’t brilliant (and this one was store bought because I was feeling extra lazy) but I quite like making it. Something about cutting up all that cold butter. Ha! x

  • Oh dear that looks so good! I’ll have to hold off on making it though, I doubt I’ll find chorizo here in Italy 😉

    • Ah, thank you! I would have though chorizo to be easy to find in Italy. (That just shows my cultural lack of knowledge, right?) I guess with so many delicious sausages of their own, the Italians don’t need one from Spain 😉 x

  • This sounds delightful and your food pictures are getting better and better!

  • Laura

    Making this tonight for my friend coming round – looks so lovely and homely!

    Laura //