Chicken, Leek and Corn Pie
Servings Prep Time
6serves 20minutes
Cook Time
10minutes
Servings Prep Time
6serves 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Melt butter in saucepan, add onion and leek stirring until soft.
  2. Add flour and mix well.
  3. Gradually add stock and stir until slightly thickened.
  4. Add the chicken, cream and creamed corn. Simmer for 5 minutes.
  5. Refrigerate until cool.
  6. Blind bake the short crust pastry, if using, or place puff pastry in the bottom of a pie dish.
  7. Add cooled chicken mixture.
  8. Cover with puff pastry, brush with milk and cut a slit in the top for the steam to escape.
  9. 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.