I'm making chicken & chorizo pie for dinner. Usually I use roast chicken, pan fry a bit of chorizo sausage and bung it all in a pie dish with a white sauce (made with butter, flour & milk) and a puff pastry top. This is fine, the sauce is nice and creamy, but I wonder if there is a better way of doing it?
Can anyone suggest a more interesting sauce to cover the meat with? I have fresh cream, herbs & spices, stock and wine in the cupboard to use.
