A delicious homemade chicken and sweetcorn pie recipe – a great recipe for using leftover chicken from Sunday lunch.
- 2 Chicken beasts
- 1 Tin of Sweetcorn
- 1/4 Onion, chopped
- 25 Grams Butter or margarine
- 1 Tablespoon Plain flour
- 450 Milliliters Milk
- 1/2 to 1 Teaspoon Mustard (optional)
Use two cooked chicken breasts or some leftover chicken from Sunday lunch. Cut into bite size pieces and add a tin of sweetcorn.
To make up a white savoury sauce, fry the onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.
Add a small amount of milk and mix, add some more and mix!) - you should end up using about 450ml/1 pint of milk and as it gets hot it will thicken up (keep stirring as it does). Then add a little mustard - no more than a teaspoon though.
Make up your shortcrust pastry and line a pie dish, put in your filling and top with the pastry lid.
Bake in a 180 C/Gas 5 oven for 35 minutes.