Cheese Chicken Corn and Spinach Pie

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Cheese Chicken Corn and Spinach Pie

Yield 4-6

Author Lucy Tweed

Cook time

40 Min

Total time

40 Min

Ingredients

• Ingredients:
• 4 chicken breasts, brought to room temperature
• Salt, to season
• Olive oil, for seasoning
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, chopped and rinsed
• 1 onion, sliced
• 5 cloves garlic, minced
• 1 ear of corn, kernels removed
• 1 bag chopped frozen spinach
• 1 can creamed corn
• 2 tablespoons flour
• 1 tub sour cream or crème fraîche
• 150-200g cheese (mozzarella or tasty), cubed
• 2 tablespoons freshly chopped chives
• Puff pastry, enough to cover the pie filling with excess for crimping
• Egg yolk mixed with water, for brushing
• Sesame seeds, for sprinkling

Instructions

1. Preheat the oven to 200°C (390°F).
2. Oil and season the chicken breasts with salt. Preheat a large oven-safe frying pan over high heat.
3. Once the pan is hot, brown the chicken on one side for 3-4 minutes. Flip the chicken over, turn off the heat, and transfer the pan to the preheated oven. Bake for 10-12 minutes, or until the chicken is cooked through. Remove from the oven, cover with foil, and set aside.
4. In the same pan, sauté the leek and onion with butter and olive oil over low heat, covered, for about 10 minutes until soft and juicy.
5. Add minced garlic and corn kernels to the pan. Sauté until fragrant, then add the chopped frozen spinach and creamed corn. Stir until combined and heated through.
6. Sprinkle flour over the mixture and stir well. Then add sour cream or crème fraîche, stirring until the mixture thickens.
7. Slice or shred the cooked chicken and add it to the pan along with cubed cheese and chopped chives. Combine well and allow to cool slightly.
8. Place puff pastry over the cooled filling, ensuring there is excess pastry to crimp around the edges. Score the pastry to allow steam to escape and mark where to cut wedges.
9. Brush the pastry with egg yolk mixed with water for a glossy finish, then sprinkle with sesame seeds.
10. Bake in the preheated oven until the filling is bubbling and the pastry is golden and crispy, about 20-25 minutes.
11. Allow to cool slightly before serving. Cut into wedges and enjoy!

Nutrition Facts

Calories

656

Fat

29 g

Sat. Fat

12 g

Carbs

38 g

Fiber

3 g

Net carbs

34 g

Sugar

8 g

Protein

63 g

Sodium

944 mg

Cholesterol

199 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Browning the chicken before baking ensures a flavorful crust.

Use an oven-safe pan for easy stove-to-oven cooking.

Let the pie filling cool slightly before adding the pastry for a crispy top.