Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, then remove from the pan and set aside.

3. 3

   In the same pan, add the sliced chorizo, onion, and red bell pepper. Sauté for about 5-7 minutes until the onions are translucent and peppers are soft.

4. 4

   Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

5. 5

   Sprinkle the flour over the mixture and stir well to coat the vegetables and chorizo, cooking for 1-2 minutes to remove the raw flour taste.

6. 6

   Gradually pour in the chicken broth and heavy cream, stirring constantly until the sauce simmers and thickens slightly.

7. 7

   Stir the cooked chicken and green olives back into the pan, mixing well to coat everything in the sauce.

8. 8

   Transfer the filling mixture into a deep pie dish or baking casserole.

9. 9

   Roll out the thawed puff pastry slightly to fit your dish, then drape it over the filling. Trim any excess edges and press down the sides to seal.

10. 10

    Brush the top of the pastry with the beaten egg and cut a few small slits in the center to allow steam to escape.

11. 11

    Bake for 20-25 minutes, or until the pastry is puffed and golden brown.

12. 12

    Let the pie cool for 10 minutes before serving to allow the filling to set.