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Mexican Chicken Pie

When we mentioned we were cooking a chicken pie to the Gran Luchito team they were all pretty excited. Merely mentioning a Chicken Pie brought back childhood memories, a portion of pie served on a winter’s evening along side some steamed veg.

One of the keys to any pie is the pastry and for something a little different we’ve gone with filo pastry. You could also try shortcrust or puff pastry or really mix it up with chicken pot pie with dauphinoise potatoes on top.

To give this chicken pie recipe a Mexican twist, we spiced up the creamy white sauce with some of our Gran Luchito Chipotle Paste and threw in some lovely chunky chorizo for good measure.

Well worth a try on a weekend or midweek. If you like the look of this, you’re going to love our spicy creole chicken casserole with herby dumplings.

  • Prep time

    30 mins

  • Cook time

    45 mins

  • Total time

    1 hour 15 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    4-6

How to make it

 

  1. Pre-heat oven to 200C.
  2. Heat the butter and a lug of the olive oil in a pan over a low/medium heat.
  3. Chop the leeks, carrots, garlic, chorizo, thyme and tarragon and add to the pan along with the Gran Luchito Chipotle Paste. Stir and cook for 10 minutes.
  4. Add the white wine, stir and cook for a few minutes.
  5. Cut chicken into bitesized pieces and add to the pan along with the stock, cream and cornflour (pre-mixed with 1tbsp cold water). Stir continuously until it simmers and begins to thicken. This should take about 10-15 mins.
  6. Remove from heat and empty contents into an oven-proof dish.
  7. Cut filo pastry sheets to the approximate size of your dish. Add 1 layer at a time, creating textures by scrunching it up as you lay them on.
  8. Brush each sheet with a little olive oil and a sprinkle of pepper before adding the next. You’ll want about 10 layers in total. Finish with a brush of olive oil, pepper and a generous sprinkle of salt.
  9. Bake in the oven until golden on top, taking care not to burn it (approx. 20 mins).

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