Chicken and Corn Pot Pie
Servings
2pies
Servings
2pies
Ingredients
  • Olive oil spray
  • 2tsp extra virgin olive oil
  • 100grams chicken thigh fillets
  • 1/2 leeksliced
  • 1/2stalk celeryfinely diced
  • 2/3cup corn kernelsfresh or tinned
  • 2tsp corn flour
  • 1cup liquid chicken stocksalt reduced
  • 100mls reduced-fat milk of choice
  • 1/2sheet reduced-fat puff pastry
Instructions
  1. Preheat oven to 200C. Lightly spray an individual ramekin (one per serve or you can use a larger pie dish if preparing more than one serve) with cooking oil.
  2. Heat the olive oil in a saucepan over medium heat. Dice the chicken and add to the saucepan for 2-3 minutes or until browned all over.
  3. Add the leek and celery and cook for a further 2-3 minutes until tender.
  4. Add the corn and cornflour, mix to combine well, then pour in stock and milk. Raise heat until it is just about to boil, and then reduce to a simmer for 20 minutes until chicken is cooked through and sauce has thickened.
  5. Pour this filling into the prepared ramekin(s) or pie dish and top with the piece of puff pastry (1/4 sheet per serve). Use a little extra milk to brush over the pastry and slice a hole in the middle to allow the steam to escape.
  6. Place pie in the oven for 25 – 30 minutes or until pastry is golden and crispy.
  7. Allow to cool for 5 minutes before serving.
Recipe Notes

316 calories per serve.

 

Print Recipe
 Chicken and Corn Pot Pie
Chicken and Corn Pot Pie
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Course Main Dish
Servings
pies
Ingredients
  • Olive oil spray
  • 2 tsp extra virgin olive oil
  • 100 grams chicken thigh fillets
  • 1/2 leek sliced
  • 1/2 stalk celery finely diced
  • 2/3 cup corn kernels fresh or tinned
  • 2 tsp corn flour
  • 1 cup liquid chicken stock salt reduced
  • 100 mls reduced-fat milk of choice
  • 1/2 sheet reduced-fat puff pastry
Course Main Dish
Servings
pies
Ingredients
  • Olive oil spray
  • 2 tsp extra virgin olive oil
  • 100 grams chicken thigh fillets
  • 1/2 leek sliced
  • 1/2 stalk celery finely diced
  • 2/3 cup corn kernels fresh or tinned
  • 2 tsp corn flour
  • 1 cup liquid chicken stock salt reduced
  • 100 mls reduced-fat milk of choice
  • 1/2 sheet reduced-fat puff pastry
Chicken and Corn Pot Pie
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200C. Lightly spray an individual ramekin (one per serve or you can use a larger pie dish if preparing more than one serve) with cooking oil.
  2. Heat the olive oil in a saucepan over medium heat. Dice the chicken and add to the saucepan for 2-3 minutes or until browned all over.
  3. Add the leek and celery and cook for a further 2-3 minutes until tender.
  4. Add the corn and cornflour, mix to combine well, then pour in stock and milk. Raise heat until it is just about to boil, and then reduce to a simmer for 20 minutes until chicken is cooked through and sauce has thickened.
  5. Pour this filling into the prepared ramekin(s) or pie dish and top with the piece of puff pastry (1/4 sheet per serve). Use a little extra milk to brush over the pastry and slice a hole in the middle to allow the steam to escape.
  6. Place pie in the oven for 25 – 30 minutes or until pastry is golden and crispy.
  7. Allow to cool for 5 minutes before serving.
Recipe Notes

316 calories per serve.