Shredded Chicken & Chorizo Pot Pie

This Shredded Chicken and Chorizo Pot Pie is the perfect dinner to feed family and friends. Shredded chicken, colourful veggies, and spicy chorizo, all mixed together in a thick, flavourful sauce and topped with flaky puff pastry. Bake this as one large pie like I did or as small cute mini pies. Either way, this pot pie recipe is sure to be a hit with everyone. Its filled with flavour, full of fresh herbs, spicy chorizo, and it's beyond delicious. 

I don't make pot pies that often, I was fearful that they would be bland and boring. But I think the secret to a good pot pie is using fresh herbs and letting the stew cook as long as possible. Its been my experience that low and slow is always the way to go when it comes to stews, especially for this chicken pot pie. When you cook the chicken long enough it will fall apart, and you get this lovely shredded chicken. So if you can, cook it all day and then assemble the pie when you come home from work or wherever. 

Oh and I have to say, if you are trying to impress, I feel like this pot pie would be a good meal to make. It's that pretty, golden and puffy crust that gets people every time. And I mean with good reason too. I think the crust is my favourite... It's the puff pastry. That stuff is good. 

In my last post, I mentioned that I  have an internship interview with an organisation that I have been admiring since I was very little; the United Nations in New York City. I was amazed that I got an invitation for this interview in the first place. I jumped meters in the air and even cried a bit, because you do not get an opportunity like this every day. 
The interview took place over Skype last Thursday. I was very nervous, but I have practised my answers, so I knew I would be fine. At 16:30, A lovely and welcoming woman, and a friendly intern, called me. They gave a small introduction and then gave me an unfortunate notice. 
So, I got an interview at the United Nations, that shows that I stood out from the crowd. Unfortunately, they misread my application. You can only work for the UN when you're in your last year of university, or when you have graduated. I am in my second year, looking for a placement opportunity in my third year, so I wasn't allowed to start there yet. They still found me very brave for applying in my second year, and they said I looked very enthusiastic and potential.
They offered me to still do the interview, as a mock interview, so I could practice for any future interviews. This was honestly such a nice gesture, since I did not expected them to stay on the phone with me. They gave me a few competency based questions, that I had to answer, and then I received immediate feedback. For me, this was an incredible learning experience, because I know now what to work on for future interviews. After the mock interview, they gave me the time to ask any question that came up in me about the UN, for example 'what is your favourite part about working for the UN?'. We stayed on the phone for over an hour. I appreciated that they took the time to answer all my questions and give even more feedback.

Okay, back to the pot pie. This chicken pot pie meal is really easy to make. Perfect for a cold, busy week day or better yet a lazy Sunday when you want something cooking on the stove all day long to make the house smell amazing and super cosy. 

- 640g mini chicken breasts filets, diced
- 1 onion, diced
- 2 gloves of garlic, finely chopped
- 1 red pepper, diced
- 100g baby button mushrooms, diced
- 3/4 Spanish chorizo ring, cut in rings and cut those in half
- 500g canned chopped tomatoes
- Parsley, roughly chopped
- Puff pastry
- Dried oregano
- 1 Egg

  1. Preheat the oven to 180 degrees C. 
  2. In the meantime, heat a medium pan over medium heat and lightly coat the pan with some olive oil. When hot, add the onions, garlic and chicken. Cook until the chicken is golden, this will take around 7 minutes. Add the red pepper, the chorizo, and the baby button mushrooms. Give it some extra taste if you like by adding a heap of oregano, salt and pepper. Be aware of the salt that comes from the chorizo. 
  3. After 5 minutes, add the chopped tomatoes. Stir and let the filling simmer for around 5 minutes. Add the chopped parsley and add some extra seasoning to your liking. Take it off the heat and let it cool down until warm instead of hot.
  4. Roll out the puff pastry and cut a thin (1 cm) string off. Use this to line the top of the baking tray. This will help to glue the pastry lit on top of the pie.
  5. Fill the baking tray with the chicken and chorizo filling. Place the remaining puff pastry as a whole* over the pie filling and press down on the sides to secure the pastry lit on top. Brush off with an egg wash. 
  6. Bake for 15 to 20 minutes until crisp and golden. Serve with a fresh, green salad. Enjoy!
* Instead of placing the puff pastry on the pie filling as whole, you can choose to get creative and create a lit as you can see below. 

No comments

Post a Comment

© Chynna Falandt | Food & Expat Life • Theme by Maira G.