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 SWEETCORN PIE
A delicious chicken and sweetcorn pie, with cardamom pods and chunks of bacon in the sauce.
Provided by rachelpuddefoot
Time 1h30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 180C / 350F / gas 4.
- Make the pastry: Mix the flour and butter together into a crumbly mixture. Add the water a little at a time and mix to a smooth dough. Divide the dough into two pieces. Roll the first out on a clean, floured surface using a well floured rolling pin and line the pie dish. Bake blind for 20 mins. Keep the other lump of dough wrapped in clingfilm in the fridge for now.
- Meanwhile make the filling: Melt the butter in a frying pan and cook the chopped onion for 5 minutes until softened. Add the bacon and fry for a further 5 minutes. Finally add the chicken and cook for a further 5 minutes or until the chicken pieces are golden brown. Drain and put to one side.
- Make a white sauce: In a small saucepan melt the butter on a gentle heat, and gradually stir in the flour to make a roux. Add the milk a little at a time, whisking as you go to avoid lumps.
- Open the cardomom pods with a sharp knife and discard the pod cases. Crush the middles using a pestle and mortar. Add the nutmeg and stir into the white sauce.
- Mix the chicken, bacon and onions into the white sauce. Drain the tin of sweetcorn. Add this in and mix well.
- Pour the filling into the cooked pastry case. Roll out the other piece of dough into a lid for the top of the pie. Brush with a little milk and bake for a further 45 minutes.
CHICKEN AND SWEETCORN PIE
Make and share this Chicken and Sweetcorn Pie recipe from Food.com.
Provided by samcp4
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
- Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
- Add the salad cream and stock cube to the sauce and stir to combine.
- Add the chicken and sweetcorn to the sauce and put into a pie dish.
- Cover with the pastry and cook until golden brown.
Nutrition Facts : Calories 531.8, Fat 24.6, SaturatedFat 6.8, Cholesterol 90.3, Sodium 795.6, Carbohydrate 39.1, Fiber 2.9, Sugar 8, Protein 38.4
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.
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
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