Chicken And Sweetcorn Pie Recipes

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CHICKEN AND SWEETCORN PIE



Chicken and sweetcorn pie image

A delicious chicken and sweetcorn pie, with cardamom pods and chunks of bacon in the sauce.

Provided by rachelpuddefoot

Time 1h30m

Yield Serves 4

Number Of Ingredients 14

200g plain flour
100g butter
2-3 tbsp water
a little milk for brushing the lid of the pie.
50g butter
50g plain flour
300ml milk
25g butter
2 chicken fillets, cut into 2cm cubes
4 slices smoked bacon
1 onion, chopped
1 small tin sweetcorn
4 cardamom pods
1 tsp ground nutmeg

Steps:

  • Preheat oven to 180C / 350F / gas 4.
  • Make the pastry: Mix the flour and butter together into a crumbly mixture. Add the water a little at a time and mix to a smooth dough. Divide the dough into two pieces. Roll the first out on a clean, floured surface using a well floured rolling pin and line the pie dish. Bake blind for 20 mins. Keep the other lump of dough wrapped in clingfilm in the fridge for now.
  • Meanwhile make the filling: Melt the butter in a frying pan and cook the chopped onion for 5 minutes until softened. Add the bacon and fry for a further 5 minutes. Finally add the chicken and cook for a further 5 minutes or until the chicken pieces are golden brown. Drain and put to one side.
  • Make a white sauce: In a small saucepan melt the butter on a gentle heat, and gradually stir in the flour to make a roux. Add the milk a little at a time, whisking as you go to avoid lumps.
  • Open the cardomom pods with a sharp knife and discard the pod cases. Crush the middles using a pestle and mortar. Add the nutmeg and stir into the white sauce.
  • Mix the chicken, bacon and onions into the white sauce. Drain the tin of sweetcorn. Add this in and mix well.
  • Pour the filling into the cooked pastry case. Roll out the other piece of dough into a lid for the top of the pie. Brush with a little milk and bake for a further 45 minutes.

CHICKEN & SWEETCORN PIES



Chicken & sweetcorn pies image

This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Makes 6

Number Of Ingredients 8

500g puff pastry , plus flour for dusting
2 skinless cooked chicken breasts
3 tbsp canned or frozen, defrosted sweetcorn
3 tbsp frozen peas , defrosted
6 tbsp double cream
1 tsp Dijon mustard
1 egg , beaten
oil , for brushing

Steps:

  • Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
  • Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
  • Push each square into the oiled tin, making sure it is pushed right into the edges
  • Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
  • Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
  • Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.

Nutrition Facts : Calories 488 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Protein 19 grams protein, Sodium 0.83 milligram of sodium

CHICKEN AND SWEETCORN PIE



Chicken and Sweetcorn Pie image

Make and share this Chicken and Sweetcorn Pie recipe from Food.com.

Provided by samcp4

Categories     Savory Pies

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 sheet shortcrust pastry
400 g cooked chicken breasts
200 g sweetcorn
1 pint 1% low-fat milk
2 tablespoons cornflour
2 tablespoons Heinz salad cream
1 chicken stock cube

Steps:

  • Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
  • Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
  • Add the salad cream and stock cube to the sauce and stir to combine.
  • Add the chicken and sweetcorn to the sauce and put into a pie dish.
  • Cover with the pastry and cook until golden brown.

Nutrition Facts : Calories 531.8, Fat 24.6, SaturatedFat 6.8, Cholesterol 90.3, Sodium 795.6, Carbohydrate 39.1, Fiber 2.9, Sugar 8, Protein 38.4

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