Chicken, corn and leek pie

Posted: August 5, 2011 in Pies
Tags: , , ,

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Don’t let my rustic average iPhone photo discourage you from making this pie. It’s better under the cover! We are on our final week at home but I’m still managing to cook some yummy meals despite my slowly depleting ingredients. My laptop has died so blogging is care of my mobile. I also didn’t have access to my bigoven recipe collection, so made it from memory. We decided to add corn to it after seeing beautiful fresh corn husks at the markets. This recipe made one family pie and six single serve pies (made in a large muffin pan). I found out when I got home that I only had one puff pastry sheet and two and a half short crust pastry sheets. So I decided to top the single serve pies with mashed potato. The family pie was made rather quickly. Hence why it isn’t sealed properly.

Chicken, corn and leek pie
Recipe By: Me
Serving Size: 10-12
Main Ingredient: Chicken
Categories: Pies

-= Ingredients =-
1 tablespoon oil
1kg chicken thighs, chopped
2 tablespoon butter
2 cups chicken stock
2 tablespoon flour
2 leeks, white sliced
2 corn, dehusked
2 tablespoon wholegrain mustard
1.5 teaspoons thyme
1 teaspoon taragon
½ cup cream
2 potatoes
2.5 sheets shortcrust pastry
1 sheet puff pastry

-= Instructions =-
Preheat oven to 180’C. Brown chicken in frying pan with oil on stove top. Once cooked add butter and leeks, cook until translucent and add flour. Stir through before adding chicken stock. Stir until thickened simmering. Add wholegrain mustard, corn (sliced off the husk) and herbs. Let cook for a minute before adding ¼ cup of cream. Cook 2 large potatoes in salted boiling water. Mash with 1 tablespoon of butter over very low heat, adding cream and salt and pepper to taste. Remove from heat. Grease a muffin pan (large 6). Cut 1 sheet of shortcrust pastry into 4 squares and the half sheet into two. Place short crust pastry in the base of the muffin pan before filling with chicken filling. Top with mashed potato. Grease a family pie dish and add 1 sheet of short crust pastry to base. Fill with chicken filling and seal with puff pastry sheet. You can glaze with egg yolk and seal the edges with a fork. Add pies to oven and bake until golden. If potato isn’t browning quick enough, stick tray under grill to fasten the process. I also added some parmesan cheese to the top of the potato pies.

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Comments
  1. Thanks for the inspiration used up all the leftovers I had in my fridge and now it’s baking away 🙂

  2. Nom…nom… Slight variation, had some mushrooms to use so threw them in, made in ramekins, no pastry at all just filling topped with mash, served with garlic bread, very yum!

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