Name: Chicken & Sweetcorn Pies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 2 chicken breasts, cooked and diced; 1 cup sweetcorn kernels; 1 onion, diced; 2 cloves of garlic, minced; 1 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups chicken broth; 2 tbsp all-purpose flour; 1 sheet of puff pastry, thawed; 1 egg, beaten

How To Make Chicken & Sweetcorn Pies

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

2 chicken breasts, cooked and diced
1 cup sweetcorn kernels
1 onion, diced
2 cloves of garlic, minced
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
2 tbsp all-purpose flour
1 sheet of puff pastry, thawed
1 egg, beaten

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
Add the cooked chicken, sweetcorn, thyme, oregano, salt, and pepper to the skillet. Stir well to combine.
In a separate small bowl, whisk together the chicken broth and flour until smooth. Pour into the skillet and stir until the sauce thickens.
Divide the chicken and sweetcorn mixture evenly between 4 individual ramekins.
Roll out the puff pastry sheet on a lightly floured surface. Cut circles slightly larger than the ramekins and place on top of each ramekin, pressing the edges to seal.
Brush the beaten egg on top of the puff pastry.
Place the ramekins on a baking sheet and bake in the preheated oven for 40 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.