Chicken & Sweetcorn Pie
A family-friendly, simple, and delicious dish using leftover cooked chicken and Green Giant sweetcorn. Swap out the chicken for turkey or make it veggie by swapping the protein for broccoli or any veggie you fancy. Easy to make, it’s ideal for busy weeknights, destined to become a family favourite.
- Suitable For Freezing
- 15 mins.
- 35 mins.
- 1 large pie
Ingredients
50g butter
2 leeks, sliced.
4 tablespoons plain flour
500mls chicken stock
150mls double cream
50g parmesan, grated.
1 tablespoons thyme, chopped.
1 x 198g tin of Green Giant sweetcorn
300g cooked chicken, diced.
500g Block Puff Pastry
1 egg, beaten.
2 leeks, sliced.
4 tablespoons plain flour
500mls chicken stock
150mls double cream
50g parmesan, grated.
1 tablespoons thyme, chopped.
1 x 198g tin of Green Giant sweetcorn
300g cooked chicken, diced.
500g Block Puff Pastry
1 egg, beaten.
Method
- Preheat the oven 180 Fan.
- Heat the butter in a saucepan. Add the leeks and fry for 3-5 minutes. Add the plain flour and stir. Blend in the stock, stirring until thickened and boiling. Add the cream, cheese, thyme and cooked chicken. Season well. Spoon into a pie dish and leave to cool.
- Roll out the pastry to a large circle slightly bigger than the surface of the dish. Brush the edge with beaten egg. Place the pastry on top and trim the edge. Fork the top to seal the dish. Roll out the trimmings. Stamp out the words EAT ME with cutters and little stars. Brush the pastry with egg and place the letters and stars on top, brush with more egg.
- Bake in the oven for 35-40 minutes until golden.
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