Chicken and Corn Pie

A community recipe by Jordengel

Not tested or verified by Nigella.com

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Introduction

Whenever I need to feed a few and/or get some more vegetable servings into my family, I make this deceptive little dish. Seriously good on a cold Winter night, but equally good with a salad in Summer

Ingredients

Serves: 4-8

Metric Cups

For the Chicken

1 onion (diced)
2 teaspoons garlic (minced)
500 grams chicken (minced)
250 millilitres sweetcorn
250 millilitres frozen peas

For the Sauce

60 grams butter
63 millilitres plain flour
500 millilitres milk
1 chicken stock cube
125 millilitres Parmesan cheese (grated)
1 tin creamed sweetcorn

For the Pastry

6 sheets puff pastry
1 egg (beaten)

For the Chicken

1 onion (diced)
2 teaspoons garlic (minced)
17⅔ ounces chicken (minced)
9 fluid ounces sweetcorn
9 fluid ounces frozen peas

For the Sauce

2⅛ ounces butter
2 fluid ounces all-purpose flour
18 fluid ounces milk
1 chicken broth cube
4 fluid ounces Parmesan cheese (grated)
1 tin creamed sweetcorn

For the Pastry

6 sheets puff pastry
1 egg (beaten)

Method

Chicken and Corn Pie is a community recipe submitted by Jordengel and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large frying pan, soften onion with dash of olive oil. Add garlic, then chicken mince. When chicken is cooked through, stir in corn kernels and peas.

In a separate saucepan, melt the butter then add the flour. Cook till the mixture thickens and bubbles. Gradually add the 2 cups of milk and the crumbled chicken stock cube. Stir until the sauce boils and thickens. Stir in parmesan and creamed corn.

Stir into the chicken mixture and set aside to cool.

Grease two shallow baking dishes of your choice and line with a sheet of puff pastry. Divide the creamy chicken mix between the two dishes and cover with another sheet of pastry. Pinch the edges and brush with egg.

Bake the pies ~covered~ in 200C degree oven for 25 mins. Uncover and bake for 20 mins or until pastry browns.

In a large frying pan, soften onion with dash of olive oil. Add garlic, then chicken mince. When chicken is cooked through, stir in corn kernels and peas.

In a separate saucepan, melt the butter then add the flour. Cook till the mixture thickens and bubbles. Gradually add the 2 cups of milk and the crumbled chicken broth cube. Stir until the sauce boils and thickens. Stir in parmesan and creamed corn.

Stir into the chicken mixture and set aside to cool.

Bake the pies ~covered~ in 200C degree oven for 25 mins. Uncover and bake for 20 mins or until pastry browns.