Chicken and sweetcorn pie with puff pastry lid
Tender chicken and sweetcorn in a creamy white sauce under a crisp, flaky puff pastry lid. A pie everyone eats happily.
- Time1 hr
- LevelEasy
- Costabout £1.85 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Melt the butter and soften the onion for 5 minutes. Add the chicken and cook for 6 minutes until pale golden.
11 min - 2
Stir in the flour for 1 minute. Pour in the milk and cream slowly, stirring, and simmer for 5 minutes until thick.
5 min - 3
Stir in the sweetcorn and parsley. Season and tip into a 1.2 litre pie dish. Cool for 10 minutes.
- 4
Heat the oven to 200°C (180°C fan). Lay the pastry over the dish, trim and press the edges. Cut a slit and brush with egg.
- 5
Bake for 30 minutes until puffed and deep golden. Check the chicken is hot and white through.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.