Prep Time | 20 minutes |
Cook Time | 10 minutes |
Servings | serves |
Ingredients
- 1 Barbecued Chicken chopped
- 50 grams Butter
- 1 Onion sliced
- 2 Leek washed sliced
- 1/3 cup Plain Flour
- 1 cup Chicken Stock liquid
- 310 grams Corn Cream-style Canned
- 1/2 cup Cream
- 2 sheets Puff Pastry
Ingredients
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Instructions
- Melt butter in saucepan, add onion and leek stirring until soft.
- Add flour and mix well.
- Gradually add stock and stir until slightly thickened.
- Add the chicken, cream and creamed corn. Simmer for 5 minutes.
- Refrigerate until cool.
- Blind bake the short crust pastry, if using, or place puff pastry in the bottom of a pie dish.
- Add cooled chicken mixture.
- Cover with puff pastry, brush with milk and cut a slit in the top for the steam to escape.
- Cook at 200C for 45 minutes or until pastry is golden brown.
Recipe Notes
I make this with short crust pastry on the bottom and puff pastry on the top and it is lovely. The actual recipe did not have any pastry on the bottom so you could also give that a go. The mixture is just the right consistency as some pies I have made are too runny and as always it just gets better the next day.
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