CHICKEN AND SWEETCORN PIES
You can't beat these delicious chicken and sweetcorn pies, you can make them individually or as one big family sized pie.
Provided by Vanya
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C fanbake. Heat a large frypan on the stovetop and add oil. Sauté onion for a few minutes until soft then add garlic, stir together.
- Add chicken and cook until browned then add spring onion, corn and cream.
- In a cup mix together cornflour with 1 tablespoon of water, add to mixture and keep stiring until it thickens. Season to taste with salt and pepper. Set aside to cool.
- Grease a muffin or pie tin with oil or butter, cut pastry to fit then line each hole. Fill each with mixture and place pastry lid on top. Squeeze edges together so filling does not escape.
- Whisk egg and glaze pies with a pastry brush. Poke a few small holes in the top of each pie.
- Bake for 30 minutes until golden, let sit for 5 minutes then serve.
Nutrition Facts : Calories 450 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHICKEN AND CORN IMPOSSIBLE QUICHE
If you are looking for something quick and easy this recipe is for you. A great way to use up any leftover chicken. Great for a picnic or quick lunch time snack. I sometimes add a few other vegetables when I have them left over.
Provided by Tisme
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs, milk and butter together in a large jug.
- Sift the flour into a bowl. Make a well in the centre and gradually whisk in the milk mixture. Mix in half the cheese and all remaining ingredients.
- Spoon mixture into a deep greased pie 25cm pie plate.
- Sprinkle with remaining cheese and bake in a moderate oven (180c) for 35-40 minutes or until firm.
Nutrition Facts : Calories 583.3, Fat 41.1, SaturatedFat 23.5, Cholesterol 337.6, Sodium 579.7, Carbohydrate 24.2, Fiber 0.8, Sugar 1.6, Protein 29.7
CHICKEN POTPIE WITH CORNBREAD BISCUITS
A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you're craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
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