Chicken, Sweetcorn and Broccoli Pie
This is the perfect meal for the whole family. Before adding the pastry on top of the pie, you could cool the filling and then freeze it to use another day.
4 people
35 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 200 g Broccoli florets
- 2 - Chicken Breast boneless, skinless and cut into bite-sized pieces
- 100 ml Chicken Stock Cube
- 1 tsp Dried Basil Leaves
- 10 g Low Fat Butter
- 3 tsp Low Fat Milk
- 1 tsp Olive Oil
- 1 small Onion diced
- 10 g Plain Flour
- 1 sheet Puff Pastry thawed if frozen
- 1 pinch Salt
- 30 g SuperValu Sweetcorn 326g
Method
- Preheat the oven to 200oC/gas mark 6.
- Warm the butter and oil in a large pan set over a medium-high heat. Add the diced chicken, onion and basil and cook for a few minutes, until the chicken is sealed. Season with salt and pepper, then add the sweetcorn and flour and cook for a few minutes more. Reduce the heat to medium, then add the stock and cook for about 10 minutes.
- Fill a separate pot with water and bring to the boil. Add the broccoli florets and cook for 3 minutes, then remove from the pan with a slotted spoon. Add to the chicken mixture and cook for another 2 minutes. The sauce should be thick, but add 2 teaspoons of the milk to give it a creamy appearance and to thin it out a bit. Put into an ovenproof pie dish and set aside.
- Roll out the puff pastry on a lightly floured surface and measure it to make sure it's big enough to cover your baking dish, plus a little extra to go over the edge. Place over the dish and roll over the edges with a rolling pin, making sure all the filling is sealed in. Prick the pastry all over with a fork and brush with the remaining teaspoon of milk. Bake in the oven for 20 to 25 minutes, until golden brown.
