Chicken And Corn Pot Pie Recipes

CHICKEN AND CORN POT PIE

Steps:

• Preheat oven to 200C. Lightly spray an individual ramekin (one per serve or you can use a larger pie dish if preparing more than one serve) with cooking oil.
• Heat the olive oil in a saucepan over medium heat. Dice the chicken and add to the saucepan for 2-3 minutes or until browned all over.
• Add the leek and celery and cook for a further 2-3 minutes until tender.
• Add the corn and cornflour, mix to combine well, then pour in stock and milk. Raise heat until it is just about to boil, and then reduce to a simmer for 20 minutes until chicken is cooked through and sauce has thickened.
• Pour this filling into the prepared ramekin(s) or pie dish and top with the piece of puff pastry (1/4 sheet per serve). Use a little extra milk to brush over the pastry and slice a hole in the middle to allow the steam to escape.
• Place pie in the oven for 25 - 30 minutes or until pastry is golden and crispy.
• Allow to cool for 5 minutes before serving.

CORNBREAD CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
• Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

CHICKEN POTPIE WITH CORNBREAD BISCUITS

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper.
• Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.
• While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.
• In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.
• Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.
• Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)
• Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.

CREAMY CHICKEN AND CORN POT PIE

Steps:

• Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
• Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
• Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.

CORNBREAD CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• In 9-inch pie plate mix soup, corn, and chicken.
• In a separate bowl, combine corn muffin mix, milk, and egg.
• Pour over chicken mixture.
• Bake for 30 minutes or until golden.