Chicken & Corn Pie

Date published: Tuesday, September 15, 2015     Author: Joanna M.     Comments: 0

This creamy chicken and corn pie could easily become a family-friendly favourite.The kids will love it but it's tasty enough for grown ups. 

We have used careme pastry, however any savoury shortcrust will do.


1 packet of careme sourdough short crust pastry 

1 packet of lilydale chicken tenderloins (approx. 500g)

2 corn on the cob

1 1/2 cups of milk

1/2 cup of chicken stock

50g butter

3 tablespoons of plain flour

Salt & pepper


Pre heat the oven to 200 degrees.

Cut the chicken tenderloins into small 3cm pieces. In a frying pan gently seal the chicken and brown in colour. Set aside.

Take the corn cobs and slice off the kernels. Set aside.

With a whisk mix the flour, milk, chicken stock, salt and pepper. Heat the butter in a frying pan and then add to the mixture. Stir until the sauce is smooth and thickens.

Add in the corn kernels and chicken pieces including any juices. Gently mix through & season with salt and pepper. Pour the mixture into an oven proof dish. 

Measure out the pastry so that it fits the top of the dish. Press down the pastry with a fork around the edges (allow the pastry to go to the edge of the rim as it will shrink a little while cooking. 

Slice a few slits in the top of the pastry to allow the steam to escape and place in the oven. Once the pastry is a golden colour remove from the oven and serve (should take around 35 minutes).



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