Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup sweetcorn
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 refrigerated pie crust
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and red bell pepper to the skillet and cook until softened, about 5 minutes.
4. Stir in the sweetcorn, thyme, rosemary, salt, and black pepper.
5. Sprinkle the flour over the mixture and stir to combine.
6. Gradually pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes.
7. Pour the chicken mixture into the pie dish.
8. Roll out the pie crust and place it over the top of the pie dish, trimming any excess dough.
9. Brush the beaten egg over the top of the pie crust.
10. Cut a few slits in the top of the pie crust to allow steam to escape.
11. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
12. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 420
Total Fat: 23g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 760mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Sweetcorn can be substituted with frozen or canned corn.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use a different type of meat, such as turkey or ham, instead of chicken.
- Add grated cheese to the filling for extra flavor.
Tips and tricks:
- Make sure to cut the chicken into small cubes to ensure it cooks evenly.
- Use a pastry brush to evenly distribute the beaten egg over the top of the pie crust.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the pie with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting advice:
- If the filling is too thin, add a little more flour to thicken it.
- If the crust is browning too quickly, cover it with foil while baking.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
The origins of chicken and sweetcorn pie are unclear, but savory pies have been a popular dish in British cuisine for centuries.
Flavor profiles:
This pie has a savory and slightly sweet flavor, with a creamy filling and flaky crust.
Serving suggestions:
Serve the pie warm with a side salad or roasted vegetables for a comforting and satisfying meal.
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Taste: Savory, Creamy, Cheesy, Comforting