Chicken and Corn Pot Pie
| 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
- 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.
- Allow to cool for 5 minutes before serving.
Recipe Notes
316 calories per serve.
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