Name: Spicy Chorizo and Potato Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Spanish cuisine
Ingredients: 2 pcs pie crusts (ready-made, for a double-crust pie); 12 oz chorizo (spicy, cased, removed from casing and crumbled); 1.5 lb potatoes (yukon gold or red, peeled and diced into 1/2 inch cubes); 1 pcs onions (medium, chopped); 3 pcs garlic (cloves, minced); 0.25 cup all-purpose flour; 2 cup chicken broth; 0.5 cup milk (whole or 2%); 1 cup frozen peas; 1 tsp smoked paprika; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste); 1 pcs egg (beaten, for egg wash)

A close-up, top-down view of a golden-brown, rustic pot pie, freshly baked with a beautifully flaky crust. A slice has been removed, showing the vibrant interior filled with spicy red chorizo, tender white potatoes, and bright green peas in a rich, creamy sauce. Steam rises gently from the warm filling, suggesting its comforting warmth. The pot pie rests on a wooden surface, ready to be served, ev

Transport your taste buds to the heart of Spain with this exciting Spicy Chorizo and Potato Pot Pie, a delectable twist on the comforting classic. This savory pie elevates humble ingredients into a culinary masterpiece, perfect for cooler evenings or a festive family dinner. Imagine succulent chunks of spicy Spanish chorizo, crumbled and browned, mingling with tender roasted potatoes, sweet green peas, and fragrant onions. A whisper of smoked paprika infuses the rich filling with its characteristic warmth and depth, creating an aromatic foundation that is both robust and inviting. Each spoonful delivers a delightful contrast: the buttery, flaky pie crust yielding to a hearty, flavorful interior. This pot pie doesn't just satisfy; it excites, offering a unique flavor profile that stands apart from more traditional versions. It’s a wonderful way to introduce bold, Spanish-inspired flavors to your weekly meal rotation, transforming a simple dish into an extraordinary dining experience. From family gatherings to cozy weeknight dinners, this pot pie promises to be a beloved addition to your repertoire of comforting and delicious savory pie recipes, ensuring every bite is a memorable one.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 6

Instructions

Preparing the Filling

1Preheat your oven to 400°F (200°C).
2In a large oven-safe skillet or Dutch oven, cook the crumbled chorizo over medium-high heat until browned and cooked through. Drain excess fat, leaving about 1 tablespoon in the pan. Remove chorizo and set aside.
3Add the diced potatoes and chopped onions to the same skillet. Cook over medium heat, stirring occasionally, for 8-10 minutes until the onions are softened and potatoes start to brown slightly. Add minced garlic and smoked paprika, cooking for another minute until fragrant.
4Sprinkle flour over the potato mixture and stir for 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer while stirring constantly. Cook for 3-5 minutes until the sauce thickens.
5Stir in the cooked chorizo and frozen peas. Season with salt and black pepper to taste. Remove from heat.

Assembling and Baking the Pot Pie

1If using a skillet, place one pie crust into the bottom, gently pressing it up the sides. If using a pie dish, transfer the filling into a 9-inch pie dish and then place one pie crust over the top.
2Cut a few slits in the top crust to allow steam to escape. Crimp the edges of the pie crusts together to seal, or press into place with a fork. Brush the top crust with the beaten egg wash for a golden finish.
3Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can cover the edges loosely with aluminum foil.
4Let the pot pie cool for at least 10-15 minutes before serving to allow the filling to set. This will make it easier to slice.

Instructions

Preparing the Filling

1Preheat your oven to 400°F (200°C).
2In a large oven-safe skillet or Dutch oven, cook the crumbled chorizo over medium-high heat until browned and cooked through. Drain excess fat, leaving about 1 tablespoon in the pan. Remove chorizo and set aside.
3Add the diced potatoes and chopped onions to the same skillet. Cook over medium heat, stirring occasionally, for 8-10 minutes until the onions are softened and potatoes start to brown slightly. Add minced garlic and smoked paprika, cooking for another minute until fragrant.
4Sprinkle flour over the potato mixture and stir for 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer while stirring constantly. Cook for 3-5 minutes until the sauce thickens.
5Stir in the cooked chorizo and frozen peas. Season with salt and black pepper to taste. Remove from heat.

Assembling and Baking the Pot Pie

1If using a skillet, place one pie crust into the bottom, gently pressing it up the sides. If using a pie dish, transfer the filling into a 9-inch pie dish and then place one pie crust over the top.
2Cut a few slits in the top crust to allow steam to escape. Crimp the edges of the pie crusts together to seal, or press into place with a fork. Brush the top crust with the beaten egg wash for a golden finish.
3Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can cover the edges loosely with aluminum foil.
4Let the pot pie cool for at least 10-15 minutes before serving to allow the filling to set. This will make it easier to slice.

Nutrition Information

Calories: 651 kcal
Protein: 25 g
Fat: 36 g
Carbs: 55 g

Nutrient	Per serving
Calories	651 kcal
Protein	25 g
Fat	36 g
Carbs	55 g

Tips

For extra flavor, roast the diced potatoes before adding them to the filling mixture. This adds a layer of depth and texture.
If your pie crust starts to brown too quickly, tent the edges with aluminum foil to prevent burning while the rest of the pie bakes to perfection.