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Country chicken and corn pies
Country chicken and corn pies
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Savory corn pies, perfect for freezing, with a rustic touch of country flair.
Ingredients:
  • 1 small brown onion, chopped
  • 1 small carrot, peeled, chopped
  • 1 small zucchini, chopped
  • 500g chicken breast fillets, finely chopped
  • 2 x 125g cans creamed corn
  • 250.00 ml frozen peas
  • 127.50 gm chicken style liquid stock
  • 10.00 gm cornflour
  • 6 sheets frozen ready-rolled reduced-fat puff pastry, partially thawed
Instructions:
  • In a saucepan over medium heat, sauté onion, carrot, and zucchini in oil until onion softens. Add chicken and cook until done. Stir in corn, peas, and stock. Simmer on low heat for 10 minutes until slightly thickened, stirring occasionally.
  • In a jug, mix cornflour with 1 tablespoon of cold water. Add the mixture to the chicken. Bring to a boil and cook while stirring for 1 to 2 minutes until the gravy thickens. Let it cool for 15 minutes before serving.
  • - Preheat your oven to 200°C/180°C fan-forced and lightly grease eight 8cm round pie tins. - Cut 4 pastry sheets in half diagonally and line the base and sides of the tins with the pastry. - Cut the remaining pastry sheet into 4 squares. - Spoon the chicken mixture into the pastry cases and top with the pastry squares. - Seal the edges with a fork and trim any excess pastry.
  • Bake for 20 minutes until beautifully golden and hot throughout. Serve.

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