Chicken and Sweetcorn Pie
Warm, comforting, and irresistibly golden, this Chicken and Sweetcorn Pie is a crowd-pleaser perfect for family dinners or special gatherings. Featuring tender, shredded chicken simmered in a creamy, velvety sauce made from chicken stock and milk, this classic pie gets a touch of sweetness from juicy sweetcorn and a burst of freshness from chopped parsley. Encased in buttery shortcrust pastry and topped with a perfectly crisp, flaky crust, this dish combines hearty textures and rich flavors with ease. Ideal for weeknight meals or cozy weekends, this savory pie comes together in just an hour and serves four generously. Bake to golden perfection and enjoy this homestyle classic that pairs wonderfully with a side salad or steamed vegetables for a complete, satisfying meal.
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Recipe Information
Ingredients
- 3 pieces Boneless, skinless chicken breasts
- 500 ml Chicken stock
- 50 g Unsalted butter
- 50 g All-purpose flour
- 200 ml Whole milk
- 200 g Sweetcorn (canned, drained)
- 2 tbsp Fresh parsley (finely chopped)
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
- 500 g Shortcrust pastry (store-bought or homemade)
- 1 piece Egg (beaten, for egg wash)
Instructions
Preheat your oven to 200°C (390°F).
Place the chicken breasts in a pot and pour in the chicken stock to cover them. Bring to a gentle boil, reduce to a simmer, and cook for 15 minutes or until the chicken is fully cooked. Remove the chicken and let it cool, reserving the stock.
Once the chicken is cool, shred it into bite-sized pieces using two forks. Set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add the reserved chicken stock and milk to the roux, whisking continuously to create a smooth and creamy sauce.
Stir in the sweetcorn, shredded chicken, parsley, salt, and pepper. Let the mixture simmer for 2-3 minutes, then remove from heat and allow it to cool slightly.
Roll out half of the shortcrust pastry on a floured surface and use it to line a pie dish, trimming any excess pastry.
Spoon the chicken and sweetcorn filling into the pastry-lined dish, spreading it out evenly.
Roll out the remaining pastry and place it over the filling as a lid. Trim and crimp the edges to seal, then make a few small slits in the top to allow steam to escape.
Brush the beaten egg over the pastry lid for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
Remove the pie from the oven and let it cool for 5 minutes before serving. Enjoy your Chicken and Sweetcorn Pie!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
