The Batch Lady’s chicken and chorizo filo pie
Have you overindulged on the weekend? Why not make this simple low cost chicken and chorizo pie to get you back on track for the week ahead. It’s a classic recipe with all your favourite flavour combos, and can easily be frozen.
Suzanne’s chicken and chorizo filo pie
Serves: 6
Ingredients
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
1⁄2 cup (75g) ready-diced chorizo
1 tsp smoked paprika
1 red pepper, diced
1 orange pepper, diced
2 tbsp plain flour
11⁄2 cups (360ml) low-sodium chicken stock
2 tbsp reduced-fat crème fraiche
1⁄2 cup (30g) low-fat, pre-grated
Cheddar cheese
10 sheets filo pastry
Method
1. Spray a large frying pan with low-calorie cooking spray and place over a 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.
2. 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 up. Bring the mixture to the boil, then reduce the heat to a simmer and leave to cook, stirring occasionally, for 10 minutes.
3. If you are also making the Cheesy Cajun Pepper Stuffed Chicken, assemble this while the pie filling is cooking.
4. Remove the pan from the heat and stir through the crème fraîche and grated cheese.