There’s nothing like a warm and tasty chicken and corn pie to bring the family together on a winter weeknight.
Ingredients
- 1 tablespoon olive oil
- 6 (about 600g) chicken thigh fillets, cut into 3cm pieces
- 20g butter
- 2 bacon rashers, coarsely chopped
- 1 leek, white part only, thickly sliced
- 1 celery stick, finely chopped
- 1/4 cup (40g) plain flour
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 420g can creamed corn
- 1/2 cup (70g) frozen corn kernels
- 1 sheet (25cm) ready-rolled puff pastry
- 1 egg, lightly whisked
Method
- Step 1Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
- Step 2Add butter to the pan over medium-high heat. Add bacon, leek and celery and cook, stirring, for 5 minutes or until leek softens. Add flour and cook, stirring, for 1 minute or until flour becomes slightly grainy. Add stock and chicken and cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Add creamed corn and corn and stir to combine. Season with salt and pepper. Set aside for 10 minutes to cool slightly.
- Step 3Spoon the chicken mixture into a 23cm (base measurement) pie dish. Top with the pastry sheet and use a small, sharp knife to trim edges. Lightly brush with egg. Bake for 15-20 minutes or until pastry is puffed and golden and filling is heated through. Serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2920 kj
Energy
40g
Fat Total
16g
Saturated Fat
7g
Fibre
39g
Protein
215mg
Cholesterol
1240.19mg
Sodium
7g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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