The ultimate chicken-and-corn pot pies
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- Abigail Donnelly
- 6
- Easy
- 15 minutes
- 40 minutes
- Woolworths Duncan Savage Signature Series Sauvignon Blanc 2018
Ingredients
- 3 T butter
- 2 T olive oil
- 3 leeks, washed and finely chopped
- 6 sprigs thyme
- 4 cloves garlic, crushed
- 1 x 415 g can creamed corn
- 1 rotisserie chicken or leftover roast chicken, shredded
- 2 x 500 g boxes Woolworths puff pastry, thawed
- 1 free-range egg, beaten
Cooking Instructions
Preheat the oven to 200°C.
Grease a large 6-hole muffin pan. Heat the butter and oil in a pan.
Add the leeks, thyme and garlic and cook over a gentle heat for 5 minutes, or until the leeks are soft.
Add the creamed corn and chicken and mix. Cool.
Using a large glass or cookie cutter, cut out rounds of pastry large enough to fit the muffin pan. Fill to the top with the mixture.
Cut out more pastry rounds and place on top of the filling. Seal the edges using a fork, or pinch closed. Brush lightly with egg and bake for 25–35 minutes, or until puffed and golden.
Cook’s note: Use leftover pastry to decorate the pies or freeze until ready to make this cauli-cheese pie.
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