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Creamy chicken & sweetcorn pies

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the chicken in a very large pot with the cold water and 1 each carrot, onion and celery stalk, all roughly chopped, the parsley stalks and stock powder. Bring to the boil, then turn the heat right down and simmer for 40 mins, skimming the surface as you do so. Turn off the heat, cover and set aside for 1 hour.
  • Then strain the stock well and, when cool enough to handle, shred the chicken (not too small), discarding the skin and bones.
  • Return the liquid to the pot and reduce quite heavily.
  • When ready, heat the butter and oil in a heavy-bottomed pot and gently sauté the corn and 1 diced onion, carrot and 2 celery stalks with the mushrooms until tender, stirring now and again.
  • Then add the flour, mix until well combined and briefly cook.
  • Turn down the heat and add up to 2 cups of the stock. Stir well and gently cook for about 10-20 mins. (Needs to be fairly thick.)
  • Then remove the pot from the heat and add the chicken with the chopped parsley and sour cream. Taste for seasoning, mix well and set aside to cool a little.
  • When ready, beat the egg with the milk.
  • Cut rounds in the pastry sheets a little larger than your 6-8 bowls and fill each one with the mixture almost to the top. Then brush the rims of the bowls with egg wash and place a pastry sheet on top of each one. Press down the edges on the sides and brush the pastry all over with more egg wash.
  • Place the bowls in 1-2 large baking trays and cook in the oven for about 15 mins until golden brown.
  • nb.  If you prefer, 6 litres chicken stock could be used in place of the water and stock powder.

Ingredients

  • 1.8 kg whole chicken, washed & dried
  • 6 litres cold water
  • 2 medium carrots
  • 2 onions
  • 3 celery stalks
  • 6 curly parsley stalks, washed well
  • 2 tbsp chicken stock powder
  • 50 gm butter
  • a good slurp of olive oil
  • kernels of 3 corn cobs
  • 8 smallish button mushrooms, diced
  • 2 tbsp plain flour
  • 2 tbsp chopped Italian (flat leaf) parsley
  • 1 cup sour cream
  • 1 egg
  • ¼ cup milk
  • 3-4 puff pastry sheets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm