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Pie - Chicken, Corn and Leek Pie by

Source: https://www.hellofresh.com.au/recipes/chicken-corn-leek-pie-57677b974dab71dc3e8b4567

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Just the words “chicken pie” are enough to send us off into a reverie of rainy days and warming home cooking. There’s no need to reinvent the wheel when sweet corn and leek make such perfect bedfellows in this pie. Best served on a cold, winter’s day when this pie will send a warm, wafting aroma rising gently towards you.

Ingredients

400g potatoes, peeled & cut into 2cm chunks
1 tablespoon butter
2 teaspoons olive oil
1 packet of chicken thighs (4-5 pieces), fat trimmed and diced
1 leek, halved & thinly sliced
1 carrot, peeled & finely diced
1 cob corn, husked and dernels removed
1 clove garlic, peeled & crushed
1/2 bag baby spinach, washed
1/2 chicken stock cube
2 teaspoons hot water
1/2 cup milk
1 tablespoon plain flour
1 tablespoon Dijon mustard
1/3 bunch parsley, finely chopped
1/2 block (50g) Parmesan cheese, finely grated

Instructions

1. Preheat oven to 200C. Grease a baking dish or ovenproof ramekins.

2. Place the potato in a large saucepan of water, bring to the boil and cook for 20 minutes or until tender.

Drain.

Add HALF of the butter and season with salt and pepper.

Using a potato masher, mash the potato until you reach a chunky and firm consistency.

3. Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat.

Add the chicken thighs and cook, stirring for 3-4 minutes or until browned.

Transfer the chicken to a bowl and set aside.

Place the same pan back over a medium-high heat.

Add the leek, carrot and corn and cook, stirring, for 5 minutes or until soft.

Add the garlic and cook, stirring, for 1 minute or until fragrant.

Add the baby spinach and stir through until wilted.

Transfer to the same bowl as the chicken.

Wipe the pan clean with a paper towel.

4. In a small jug combine the chicken stock cube, hot water adn milk.

Melt the remaining butter in the same frying pan over a medium heat.

Stir in the plain flour and cook, stirring, for 1 minute.

Slowly wisk in the stock mixture.

Cook, stirring, for 5 minutes or until the sauce thickens.

Stir through the Dijon mustard.

Season with salt and pepper.

Stir through the parsley and the chicken and vegetable mixture.

Transfer the mixture to the baking dish or individual ovenproof ramekins.

5. Top with the mashed potato and roughen up with a fork.

Sprinkle with the parmesan cheese.

Cook on the top rack in the oven for 10-20 minutes, or until golden.

Remove from the oven, divide between plates and enjoy.

Servings: 2

Serving Size: 1/2 a pie

Nutrition Information (per serving):
Calories 652.48
Fat 27.2 g
Saturated Fat 10.7 g
Sodium 809 mg
Carbohydrates 46.8
Sugars 11 g
Protein 49.9 g

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