Friday, February 22, 2013

Allergy free chicken and corn pie recipe

This can be made as a pot pie, family pie or normal pie/s. Just alter the amount of pastry made. One portion is one average sheet of pastry. For pies to be cut rather than scooped just add a dash of goat's milk rather than the half cup.

  • 1 tbsp olive oil
  • 600g chicken breast or thigh, cut into chunks
  • 20g Nuttlex
  • ¼ cup Orgran all purpose flour
  • 1 cup chicken stock made from a Massel vegetarian chicken ultracube
  • 420g can cream corn
  • 1 cob corn, kernels removed
  • Salt and pepper, to taste
  • 4 shallots, sliced
  • ½ cup goat’s milk
  • 2 potatoes, peeled, cut into 1 cm cubes
  • 2-3 sprigs of thyme, leaves stripped
  • 1 portion allergy free quick puff pastry

  • Preheat oven to 200°C.
  • Heat the oil in a large frying pan over a high heat.
  • Add the chicken, in batches if needed, and cook, turning occasionally, for 5 minutes or until brown all over.
  • Transfer to a plate, cover and set aside.
  • Add the Nuttlex to frying the pan over a medium-high heat.
  • Add the shallots and potato and cook, stirring, until the shallots are tender.
  • Add the flour and cook, stirring, for 1 minute or until the flour becomes slightly grainy.
  • Add the chicken stock, thyme and chicken and cook, stirring, for 5 minutes or until mixture boils and thickens.
  • Remove the frying pan from the heat.
  • Add the creamed corn, corn kernels and goat’s milk, stirring to combine.
  • Season with salt and pepper, stirring to combine.
  • Set the pie filling aside for 10 minutes to cool slightly.
  • Spoon the filling into a 23cm pie dish.
  • Place the pastry over the filling, cut to shape and press the edges with a fork.
  • Bake the pie for 20-30 minutes or until the pastry is cooked and the filling is heated through.

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