Chicken and Chorizo Filo Pie

How To Make Chicken and Chorizo Filo Pie

by Yassine
Chicken and Chorizo Filo Pie

Chicken and Chorizo Filo Pie

Chicken and Chorizo Filo Pie make a great alternative to more traditional shortcrust in this chicken pie, as it is both lighter and has lower calories as well as melding well with the subtle spice of the chorizo used in the filling. If making this ahead to store in the freezer, freeze the filo pastry next to the filling so that you can easily defrost both at the same.


COOK: 25–30 MINS



KCAL: 434


low-calorie cooking spray

  • 1 cup (115g) frozen chopped onions
  • 1 tsp frozen chopped garlic
  • 3 skinless, boneless chicken breasts, cut into bite-sized pieces
  • ⅔ cup (75g) ready-diced chorizo
  • 1 tsp smoked paprika
  • 1 red pepper, diced
  • 1 orange pepper, diced 2 tbsp plain flour
  • 1½ cups (360ml) low-sodium chicken stock
  • 2 tbsp reduced-fat crème fraîche
  • ½ cup (30g) low-fat, pre-grated cheddar cheese
  • 10 sheets of filo pastry

How To Make Chicken and Chorizo Filo Pie

Lighter Serve: Steamed green veg

Family Serve: Piri-Piri Sweet Potato Chips and steamed green veg

  1. Spray a large frying pan with low-calorie cooking spray and place over medium heat. Add the onions, garlic, diced chicken, chorizo, paprika, and diced peppers and cook, stirring frequently, for around 10 minutes until the chicken is cooked through and the onions are soft and translucent.
  1. Add the flour to the pan and stir to coat the chicken and onion mixture, then gradually pour in the chicken stock, stirring and thickening the sauce between each addition, until all of the stock is used Bring the mixture to a boil, then reduce the heat to a simmer and leave to cook, stirring occasionally, for 10 minutes.
  2. Remove the pan from the heat and stir through the crème fraîche and grated


Transfer the pie filling to a large baking dish, then scrunch the filo sheets into rosettes and place over the filling. Spray the pastry with low-calorie cooking spray, then transfer the pie to an oven preheated to 180°C/350°F/gas mark 4 for 25–30 minutes, until the pastry is crisp and golden.


Set the pie filling aside to cool to room temperature,  then transfer to a labeled freezer bag and freeze flat for up to 3 months. For ease of assembly after defrosting, I like to freeze the filling alongside the filo so that both can be removed from the freezer at the same time.


Remove the pie filling and pastry from the freezer and leave to fully defrost, ideally overnight in the fridge. Transfer the pie filling to a large baking dish and top it with the pastry and cook as described in the To Cook section, left.

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