Easy chicken and corn pie
An easy one pan chicken and corn puff pastry topped pie. Packed full of vegetables, pre-cooked shredded chicken and sour cream for an uncomplicated family friendly meal.
Ingredients
Method
Ingredients
- 3 celery sticks, diced
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp mixed dried herbs
- ¼ cup chicken stock
- 3 cups cooked shredded chicken
- 1 can (400g) corn kernels, drained
- 1 ¼ cups sour cream
- 1-2 sheets frozen puff pastry, thawed
- 1 egg, beaten
Method
- Preheat your oven to 200°C fan bake. Bring a drizzle of oil to medium-high heat in a large oven-proof casserole dish.
- Sauté the celery, carrot, onion, garlic and mixed herbs for 5-8 minutes or until softened.
- Deglaze the pan with stock then add shredded chicken, corn and sour cream. Cook for a few minutes or until heated through. Season to taste with salt and pepper and remove from the heat.
- Layer the puff pastry over the top of the pie filling to cover. Score a few lines on top and brush the top with beaten egg.
- Place in the oven to bake for 15-20 minutes or until the pastry is flaky and golden brown. Set aside to cool for 5-10 minutes before serving.
Top tips
- Can I make this into individual pies? Yes, mini cocottes are a great way to make mini chicken pies. This recipe can be adapted to 3-4 mini cocottes, following the same baking guidelines.
- What cut of chicken should I use? We recommend poaching chicken breast and then shredding it for the pie. You can also use chicken thigh, or buy pre-cooked whole chicken and shred it.
Recipe tips and FAQs:
- Can I make this into individual pies? Yes, mini cocottes are a great way to make mini chicken pies. This recipe can be adapted to 3-4 mini cocottes, following the same baking guidelines.
- What can I serve this with? Salad leaves (with your dressing of choice) or blanched green beans go well with this pie.
- How should I store this pie? You can store it in the Cast Iron Braiser—-once cooled, pop the lid on and put it in the fridge. Or you can portion the pie into smaller quantities and then refrigerate in sealed, airtight containers. This will last in the fridge for up to 3 days, and up to a month in the freezer. If you are freezing the pie, remove it from the Cast Iron Braiser and into airtight containers.
- How do I reheat this pie? Reheat smaller portions in the microwave or oven (170°C) —the pie must be reheated until steaming hot (at least 75°C) in the filling.
- What cut of chicken should I use? We recommend poaching chicken breast and then shredding it for the pie. You can also use chicken thigh, or buy pre-cooked whole chicken and shred it.