These individual Chicken and Corn Pot Pies look and taste impressive but are actually so easy to prepare.
They work well as a make-ahead dish – all you need to do is prepare the filling and then top with the pastry and bake when you’re ready to eat.
You can even cook the pies completely (or make one big one) and then reheat in the oven for 10 minutes when ready to serve with your choice of sides (we love them with steamed green beans, peas and carrots).
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.
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.
Add the leek and celery and cook for a further 2-3 minutes until tender.
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.
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.
Place pie in the oven for 25 – 30 minutes or until pastry is golden and crispy.
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