Method

1. Remove pastry sheet from packaging and allow to warm slightly.
2. Heat the oil in a large flameproof casserole dish over medium-high heat.
3. Brown the chicken thighs in batches until golden. Transfer each batch to a plate as you go.
4. Add the chopped onions to the dish and cook for 5 minutes until soft.
5. Add the sliced chorizo and cook for 2 minutes more, until the orangey oils are released.
6. Stir in the flour and cook for 1 minute.
7. Pour in the sherry and bubble until most has evaporated.
8. Return the browned chicken to the pan.
9. Add the chicken stock, cover with a lid, and simmer for 40 minutes, stirring regularly.
10. The chicken should not need removing to shred, a good mix should be enough.
11. Add the cream to the pan and bubble for 10–15 minutes until the liquid has reduced to a white sauce consistency.
12. Sprinkle in mixed herbs and mix through.
13. Remove mixture from heat, and ensure pastry sheet is soft enough to unroll.
14. Stir in the frozen mixed peas & sweetcorn to help cool mixture.
15. Transfer the filling to a pie dish (about 20cm x 25cm).
16. Heat oven to 180C (fan).
17. Brush a little beaten egg around the rim of the pie dish.
18. Apply pastry sheet to the top of the dish, gently stretching if necessary (do not roll).
19. Crimp edges gently with fork.
20. Trim away any excess pastry.
21. Egg wash, and score surface.
22. If you like, use pastry offcuts to decorate the pie, then brush with more beaten egg.
23. Bake for 45 minutes or until golden brown and the filling is piping hot.