Recipe

Roast chicken and corn pies

Whether it's starting from scratch or making use of that leftover roast chicken, this is the perfect combination which brings out the expected tasty flavours required in a pie.

Apr 11, 2016 12:24am
By Jennene Plummer
  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Roast chicken and corn pies
  • 1.5 kilogram chicken drumsticks
  • 2 tablespoon olive oil
  • 200 gram button mushrooms, halved
  • 6 spring onions, sliced
  • 2 celery stalks, sliced
  • 2 tablespoon american-style mustard
  • 2 tablespoon cornflour
  • 1 1/2 cup chicken stock
  • 3/4 cup thickened cream
  • 310 gram can corn, drained
  • 3/4 cup chopped parsley leaves, plus extra to serve
  • 4 sheets frozen shortcrust pastry, thawed
  • 1 egg, lightly beaten

Method

Roast chicken and corn pies
  • 1
    Preheat oven to hot, 200°C. Place drumsticks in an oiled roasting pan and season. Roast for 30 minutes until cooked through and golden. When cool enough to handle, remove meat, reserving skin and bones to make stock.
  • 2
    In a large, heavy-based saucepan, heat oil on medium. Sauté button mushrooms, onions and celery for 3-4 minutes. Stir in mustard.
  • 3
    Mix cornflour with 2 tablespoons stock. Stir into mixture in saucepan with rest of stock. Bring to the boil, stirring. Mix in cream and simmer for 1 minute. Add chicken, corn and parsley. Season and cool.
  • 4
    Grease six 10cm oval pie dishes. Line with half the pastry, trimming and joining to fit. Divide chicken filling between cases.
  • 5
    Cut lids from remaining pastry and cover filling, pressing edges with a fork to seal. Cut an air vent in centre and brush with egg. Bake for 20-25 minutes. Sprinkle with extra parsley and serve with vegetables, if desired.

Notes

To make chicken stock, cover reserved chicken skin and bones with water in a medium saucepan. Simmer, covered, for 15 minutes. Strain.

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