Main Meals · Recipes

Chicken and Sweetcorn Pie

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Chicken and Sweetcorn Pie

I came up with this recipe today, after my brother requested a recipe using chicken. He was a pescetarian for some months but has recently decided to go back to eating some meat. The pie itself is very easy. I had it with sweet potato chips and a home made chunky tomato sauce, which does take some time and co ordination. It isn’t difficult, but you have to watch your timings. As usual feel free to mix up the ingredients in the filling, it would be delish with mushrooms, my brother doesn’t like them, so I chose sweetcorn.

Equipment required

1 large non stick tray
1 medium non stick saucepan
1 cutter about 10cm in diameter, I used a large mug

Shopping list for 2 people

2 large chicken breasts
140g tin of sweetcorn, you can use fresh or frozen, I just used what was available
1/2 a vege stock cube
1 small onion
100g of low fat cream cheese
30g of your favourite hard cheese grated
Puff pastry, I use store bought

Method to the madness

Preheat the oven to 220 degrees celsius, boil some water

Dice the onion and soften for a few minutes on a medium heat. While the onion is cooking dice the chicken breast, add to the pan

Dissolve the stock cube in 2 tbsp of boiling water, add to the mix. If you are using frozen or fresh corn add this now. The chicken will take about 10 minutes to cook, depending on the size of your dice. If you are using tinned corn, strain and add this just before the chicken is cooked through

While the chicken is cooking, cut the desired size of pie top from the puff pastry and place in the oven, this should take about 10 minutes as well, but follow the guide on the packet

Once the chicken is cooked remove the pan from the heat, add the cream cheese and hard cheese, stir through

Serve the pie with your favourite sides. ENJOY!

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