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Chicken and Corn Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Whenever I need to feed a few and/or get some more vegetable servings into my family, I make this deceptive little dish. Seriously good on a cold Winter night, but equally good with a salad in Summer

Whenever I need to feed a few and/or get some more vegetable servings into my family, I make this deceptive little dish. Seriously good on a cold Winter night, but equally good with a salad in Summer

Ingredients

Serves: 4-8

Metric Cups

For the Chicken

  • 1 onion (diced)
  • 2 teaspoons garlic (minced)
  • 500 grams chicken (minced)
  • 250 millilitres sweetcorn
  • 250 millilitres frozen peas

For the Sauce

  • 60 grams butter
  • 63 millilitres plain flour
  • 500 millilitres milk
  • 1 chicken stock cube
  • 125 millilitres parmesan cheese (grated)
  • 1 tin creamed sweetcorn

For the Pastry

  • 6 sheets puff pastry
  • 1 egg (beaten)

For the Chicken

  • 1 onion (diced)
  • 2 teaspoons garlic (minced)
  • 17⅔ ounces chicken (minced)
  • 9 fluid ounce sweetcorn
  • 9 fluid ounce frozen peas

For the Sauce

  • 2⅛ ounces butter
  • 2 fluid ounce all-purpose flour
  • 18 fluid ounce milk
  • 1 chicken broth cube
  • 4 fluid ounce parmesan cheese (grated)
  • 1 tin creamed sweetcorn

For the Pastry

  • 6 sheets puff pastry
  • 1 egg (beaten)

Method

Chicken and Corn Pie is a community recipe submitted by Jordengel and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large frying pan, soften onion with dash of olive oil. Add garlic, then chicken mince. When chicken is cooked through, stir in corn kernels and peas.
  • In a separate saucepan, melt the butter then add the flour. Cook till the mixture thickens and bubbles. Gradually add the 2 cups of milk and the crumbled chicken stock cube. Stir until the sauce boils and thickens. Stir in parmesan and creamed corn.
  • Stir into the chicken mixture and set aside to cool.
  • Grease two shallow baking dishes of your choice and line with a sheet of puff pastry. Divide the creamy chicken mix between the two dishes and cover with another sheet of pastry. Pinch the edges and brush with egg.
  • Bake the pies ~covered~ in 200C degree oven for 25 mins. Uncover and bake for 20 mins or until pastry browns.
  • In a large frying pan, soften onion with dash of olive oil. Add garlic, then chicken mince. When chicken is cooked through, stir in corn kernels and peas.
  • In a separate saucepan, melt the butter then add the flour. Cook till the mixture thickens and bubbles. Gradually add the 2 cups of milk and the crumbled chicken broth cube. Stir until the sauce boils and thickens. Stir in parmesan and creamed corn.
  • Stir into the chicken mixture and set aside to cool.
  • Grease two shallow baking dishes of your choice and line with a sheet of puff pastry. Divide the creamy chicken mix between the two dishes and cover with another sheet of pastry. Pinch the edges and brush with egg.
  • Bake the pies ~covered~ in 200C degree oven for 25 mins. Uncover and bake for 20 mins or until pastry browns.
  • Additional Information

    You could easily add more vegetables to this, grated or diced, in any form that gets it under the kids' radar and into their mouths.

    Makes 2 good size pies.

    You could easily add more vegetables to this, grated or diced, in any form that gets it under the kids' radar and into their mouths.

    Makes 2 good size pies.

    Tell us what you think