Chicken and corn pie

I like to double this recipe when I make it and make a few smaller pies for some friends and family. A nice hearty pie is good if I'm going out as it's easy for the baby sitter to heat up. It's also great to have in the fridge for easy lunches and dinners through out the week.

Oh and it is deliciously tasty!

What you will need:

Olive oil
6 chicken thigh fillets, chopped into bite size pieces
2tsp butter
2 bacon rashes, diced
1 leek, sliced (white part only)
1 large celery stick, diced
1/4 cup flour
1 1/2 cups chicken stock
420g can creamed corn
1/2 cup corn kernels
1 sheet puff pastry
1 egg, lightly whisked


What to do:

Pre-heat oven to 220deg.

Heat oil in a large, hot pan, add chicken and cook until browned. Transfer to a bowl.

To pan add butter, bacon, leek and celery and cook for 5 minutes or until leek softens. Stir in flour until mixture become gainy, add stock and chicken and stir for five minutes or until mixture boils and thickens. 

Remove from heat, stir in corn and creamed corn.

Spoon mixture into your desired pie dish and top with the pastry sheet, (be creative, add little patterns, cut out shapes from another pastry sheet, use cookie cutters, crimp the edged with your fingers, it doesn't have to be perfect, have fun with it!)

Brush the pastry with your egg mixture so it will come out of the oven lovely and golden. 

Bake for 15-20 minutes or until pastry is puffed and golden.

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Holli x

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