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 tip: For extra savouriness add two bay leaves in with the dried herbs, then remove before covering the dish with the pastry and baking.
This mixture can also be made into individual pies.