Chicken and Sweetcorn Pie

INGREDIENTS

• 500g Chicken Breast
• 200g Sweetcorn
• 500g Puff Pastry
• 1 Onion
• 50g Butter Spread
• 30g Plain Flour
• 300ml Milk
• 200ml Chicken Stock
• 1 Egg
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Preheat the oven to 200°C, or 180°C fan. Cut 500g of chicken breast into bite-sized pieces, keeping the raw chicken separate from ready-to-eat ingredients.

2. 2

   Melt 50g of butter spread in a saucepan over medium heat. Add 1 onion (finely chopped) and cook for 5 minutes until softened but not browned.

   ⏱ 5 min

3. 3

   Add 500g of chicken breast and cook for 16 to 18 minutes, stirring regularly, until the pieces are opaque throughout, the juices run clear, and the thickest piece reaches at least 75°C for 30 seconds. Transfer the cooked chicken to a clean bowl using clean utensils.

   ⏱ 16 min

4. 4

   Melt the cooked-onion butter mixture over low heat if needed. Stir in 30g of plain flour and cook for 1 minute. Gradually whisk in 300ml of milk and 200ml of chicken stock until smooth, then simmer for 4 minutes until thickened.

   ⏱ 4 min

5. 5

   Stir in 200g of sweetcorn, the cooked chicken, 1 tsp of salt, and 0.5 tsp of black pepper. Spoon the filling into a small pie dish and leave it to cool for 5 minutes.

   ⏱ 5 min

6. 6

   Cover the dish with 500g of puff pastry (rolled to fit), trim the edges, and press them to seal. Brush the pastry with 1 egg (beaten), then cut a small slit in the centre.

7. 7

   Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown and the filling is bubbling at the edges. Rest for 5 minutes before serving.

   ⏱ 25 min