This tastes as good as it sounds.
Ingredients
- 1 barbecued cooked chicken chopped
- 50 g butter
- 1 onion sliced
- 2 leeks sliced washed
- 1/3 cup plain flour
- 1 cup chicken stock (liquid)
- 310 g canned creamed corn
- 1/2 cup cream
- 2 sheets puff pastry
Method
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Step 1Melt butter in saucepan, add onion and leek stirring until soft.
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Step 2Add flour and mix well.
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Step 3Gradually add stock and stir until slightly thickened.
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Step 4Add the chicken, cream and creamed corn. Simmer for 5 minutes.
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Step 5Refrigerate until cool.
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Step 6Blind bake the short crust pastry, if using, or place puff pastry in the bottom of a pie dish.
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Step 7Add cooled chicken mixture.
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Step 8Cover with puff pastry, brush with milk and cut a slit in the top for the steam to escape.
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Step 9Cook at 200C for 45 minutes or until pastry is golden brown.
Equipment
- 1 saucepan
- 1 pastry brush
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.
Recipe Reviews (54)
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