Leftover Chicken and Sweetcorn Pie
This creamy chicken pie with sweetcorn with a crispy puff pastry lid is a recipe for leftover roast chicken that the whole family love!
Equipment
- 23 cm / 9 inch round baking dish / pie dish Or a 25 cm / 9.75 inch rectangle baking dish.
Ingredients
- 1 sheet puff pastry Approx 160g / ½ oz.Defrosted if frozen.
- 40g (¼ c) butter or margarine
- 45g (⅓ c) plain flour
- 250ml milk
- 250ml chicken or vegetable stock or water
- 1 teaspoon wholegrain mustard
- splash Worcestershire sauce optional
- 200-300g (7 - 10 oz) cooked chicken shredded
- 260g (9 oz) sweetcorn tinned or frozen*
- salt
- black pepper
Instructions
- Preheat the oven to 180˚C fan / 200˚C / 260˚F convection / 400˚F.
- To make the sauce, melt the butter or margarine in a medium saucepan over a medium heat.
- Add the flour and stir well to combine, cook for 2-3 minutes.
- Add the water / stock a little at a time, using a balloon whisk to beat out any lumps. When all the water / stock has been added, add the milk in two goes, stirring or whisking in between.
- Stir in the wholegrain mustard and Worcestershire sauce (if using) and season with salt and pepper. If you are using bought stock you won’t need as much salt.
- Heat gently for 5 minutes, stirring all the time, until the sauce has thickened slightly - you should see ribbons on the surface following the balloon whisk.
- Stir in the shredded cooked chicken and sweetcorn.
- Pour the chicken and sauce in to a 23cm / 9 inch pie dish then lay the puff pastry across the top.
- Trim any overhanging edges, using these to decorate the surface.
- Using a sharp knife, make a couple of small holes in the pastry to allow to steam to escape.
- Brush with a little milk if your like (I use the milk at the bottom of the jug / bowl I measured it out in - there’s enough to lightly coat the pie top).
- Place in the oven and bake for 25-30 minutes until the top is golden brown and the pie is piping hot.
- Leave to cool for 5 minutes before serving.
- I do not recommend you reheat the pie as the chicken has already been reheated.
Notes
Estimated costs: Australia $4.71. Per serve = $1.18
UK £2.59. Per serve = £0.65
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :)
The nutritional information is based on using water to make the sauce rather than stock.
Puff pastry. I like to use a puff pastry sheet for convenience, but you can use a block of shortcrust pastry or make your own pastry. You will need approx 160g (5 ½ oz) of pastry.
Chicken – Any leftover cooked chicken would work in this pie: leftover roast chicken, leftover rotisserie chicken, leftover poached chicken, or double the batch of these oven baked chicken thighs and use the leftovers in this pie the following night.
*Sweetcorn – This is the drained weight of a 410g / 14 oz tin sweetcorn. You can use tinned or frozen sweetcorn, or if you have leftover corn cobs use the kernels from those! This is the drained weight of a 410g / 14 oz tin sweetcorn.
Butter – you can use margarine to make the sauce instead of butter if you prefer.
Flour – plain flour / all purpose flour
Milk – I like to use full fat milk, although you can use half fat or reduced fat milk.
Mustard – wholegrain mustard or dijon mustard, optional..
Worcestershire sauce – this is optional. I like to add it for extra background flavour to the sauce.
Stock – Chicken or vegetable stock. If you have roast chicken, and have made homemade chicken stock this is a lovely flavourful addition. You can use a vegetable or chicken stock cube and 250ml water, although I often make it with just water. Bought stock can be very salty, so if you are using that you won’t need to add any salt.
I often make leftover chicken pie with puff pastry, however if you want to make your own pastry then I use the pastry recipe from my chicken and ham pie.
Don’t take the filling off the heat before it has thickened – baking it in the oven will not thicken it so you will end up with a runnier pie filling.
If you use hot sauce and place the puff pastry on the top the pastry will start to melt. Either work quickly (as in the video) or leave to cool for 5 minutes in the dish before adding the pastry.
You can use a beaten egg to give the pie a lovely golden colour if you want, I like to use milk as it is cheaper.
Extra flavourings - a teaspoon of dried oregano or dried thyme, or a couple of sprigs of fresh thyme.
Nutrition
Calories: 517kcalCarbohydrates: 43gProtein: 21gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 45mgSodium: 273mgPotassium: 392mgFiber: 3gSugar: 6gVitamin A: 652IUVitamin C: 4mgCalcium: 96mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I'd love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!