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Chicken & Sweetcorn Pie

August 21, 2014
Serves 6 people
Prep Time
0h 15m
Cook Time
0h 35m

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)


  1. 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.

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