Chicken, Corn And Leek Pie Recipe

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Chicken and corn is already a marriage made in heaven, but adding leek to this dish will ensure you have a tasty pie that the whole family will love.

The ingredient of Chicken Corn And Leek Pie Recipe

• 2 tsp olive oil
• 6 coles rspca approved australian chicken thigh fillets chopped
• 2 bacon rashers coarsely chopped
• 1 leek pale section only sliced
• 2 celery sticks thinly sliced
• 1 1 2 cups 240g frozen corn kernels
• 1 4 cup 35g plain flour
• 1 1 2 cups 375ml chicken stock
• 1 tbs miso paste
• 1 4 cup 60ml thickened cream
• 2 tbs coarsely chopped tarragon or flat leaf parsley
• 2 sheets frozen puff pastry just thawed
• 1 coles australian free range egg lightly whisked
• coles australian beetroot slaw to serve

The Instruction of chicken corn and leek pie recipe

• heat half the oil in a large frying pan over high heat cook half the chicken turning occasionally for 5 mins or until golden brown transfer to a bowl repeat with the remaining oil and chicken
• add bacon leek and celery to the pan and cook stirring for 5 mins or until leek softens return chicken to the pan with corn sprinkle over the flour and stir for 2 mins or until well combined add the stock and miso paste and cook stirring for 5 mins or until mixture boils and thickens add the cream and tarragon or parsley and stir to combine season set aside to cool
• preheat oven to 200u00b0c place the chicken mixture in an 8 cup 2l ovenproof dish brush pastry sheets with egg use a star shaped cutter to cut out stars and arrange over chicken mixture season with salt
• bake for 25 30 mins or until pastry is golden and pie is heated through serve with beetroot slaw

Nutritions of Chicken Corn And Leek Pie Recipe

calories: 761 215 calories
calories: 36 grams fat
calories: 14 grams saturated fat
calories: 50 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 56 grams protein
calories: n a
calories: 1488 milligrams sodium
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calories: nutritioninformation