Chicken and corn pie

PHOTO: Archives

PHOTO: Archives



Serves 6

Preparation time: 15 min

Cooking time: 20-30 min

Baking time: 15-20 min

  • 4 whole mealies  oil  1 leek, sliced into rings
  •  1 onion, chopped  2 garlic cloves, crushed
  •  1 kg chicken breast fillets  salt and pepper
  • a little fresh thyme  250 ml (1 c) chicken stock  50 g butter  20 ml (4 t) cake flour
  •  125 ml (½ c) milk  250 ml (1 c) peas
  •  large handful of chopped fresh parsley
  •  grated zest and juice of 1 lemon  1 sheet
  • puff pastry  milk for brushing

Preheat the oven to 200 °C. Grease an ovenproof dish.

1 Boil the mealies until done. Cut the kernels off the cob and set aside.

2 Heat a little oil in a pot and fry the leek, onion and garlic until soft. Season the

chicken with salt and pepper and add to the onion mixture. Stir-fry until the chicken is lightly browned. Add a little thyme and half the stock. Simmer until the chicken is tender.

3 Use two forks to shred the chicken.

4 Melt the butter in a bowl in the microwave oven. Stir in the flour until the mixture is smooth. Add the remaining stock and the milk and stir well. Microwave, stirring from time to time, until thickened and cooked.

5 Add the white sauce to the chicken mixture, followed by the mealies and peas, and cook until fragrant. Season with salt and pepper and stir in the parsley and lemon zest and juice.

6 Transfer to the ovenproof dish and allow to cool. Cover with the pastry, pressing it onto the sides of the dish. Cut decorations from leftover pastry and brush with water to stick onto the pie. Brush the top of the pastry with milk and bake for 15-20 minutes or until golden brown and done.

 

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