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Chicken, corn and leek pie recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate classic chicken and corn pie with the addition of flavorful leeks for a family-favorite meal.
Ingredients:
  • 9.20 gm olive oil
  • 6 Australian Chicken Thigh Fillets, chopped
  • 2 bacon rashers, coarsely chopped
  • 1 leek, pale section only, sliced
  • 2 celery sticks, thinly sliced
  • 240g corn cob
  • 35g plain flour
  • 24.00 gm miso paste
  • 60ml thickened cream
  • 40.00 ml coarsely chopped tarragon or flat-leaf parsley
  • 1 Free Range Egg, lightly whisked
  • Coles Australian Beetroot Slaw, to serve
Instructions:
  • In a large frying pan, heat half of the oil over high heat. Cook half of the chicken, turning occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Repeat the same process with the remaining oil and chicken.
  • Cook bacon, leek, and celery in a pan, stirring occasionally for 5 minutes until leek softens. Add chicken and corn to the pan. Sprinkle flour over the mixture and stir for 2 minutes until well combined. Pour in the stock and miso paste, cook and stir for 5 minutes until the mixture boils and thickens. Stir in cream and tarragon or parsley. Season with salt and pepper. Allow to cool before serving.
  • Preheat the oven to 200°C. Transfer the chicken mixture to a large 8-cup (2L) ovenproof dish. Brush the pastry sheets with egg wash, cut out star shapes, and place them over the chicken. Finally, sprinkle with salt to season.
  • Bake until the pastry is perfectly golden and the pie is heated through, typically between 25-30 minutes. Enjoy with a side of refreshing beetroot slaw.

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