Chicken COMFORT

Easy recipes that you'll want to add to your repertoire

-  JEN BEDLOE, JESS MEYER, ROSE FOOKS

Chicken and chorizo pot pie

A hearty dish packed full of flavour.

YOU WILL NEED 

24cm shallow casserole dish or a large, ovenproof frying pan

1 Heat the oil in the casserole dish and cook for 5-6 mins, until starting to crisp. Add the onions and pepper and cook for 10 mins, until softened.

2 Add the flour and cook, stirring cider or stock. Bubble for 2 mins, then stir in the lemon zest, chicken, olives and parsley. Set aside to cool.

3 Brush the edge of the dish with the beaten egg. Roll out the pastry, so it's just large enough to cover the top. Lay over the pastry, pressing firmly around the edges to seal, then trim off the excess. Cut several slits in the pastry to allow steam to escape. Brush with the egg and bake on a tray for 30-40 mins until the pastry is puffed and golden.

COOK'S TIP

To stop the pastry lid from shrinking in, we suggest cutting out a few long strips of pastry and attaching these around the rim of the dish with beaten egg. Brush again with the egg before securing the pastry on top.