Chicken & Corn Pot Pies
- A dash of olive oil
- 25gms butter
- 1 large onion chopped
- 6 boneless chicken thighs cut into chunks
- 1 tablespoon plain flour
- 1 x 250g tin Rosella Chicken & Corn Soup
- 1 cup fresh or frozen corn kernels
- Salt and freshly ground black pepper
- 2 heaped tablespoons chopped parsley
- 1 frozen butter puff pastry sheet
- 1 beaten egg (for glazing)
Preheat oven to 180°C fan forced.
Heat a little oil and the butter in a large heavy-bottomed pot and gently sauté the onion stirring until transparent and just changing colour. Turn the heat down, add the chicken and gently cook for 2–3 minutes, regularly stirring.
As the chicken just starts to colour, sprinkle the flour over the chicken and onion and mix thoroughly. Then add the chicken and corn soup to just cover, together with seasonings and parsley. Mix well and bring to a gentle simmer and cook for about 20 minutes until the chicken cooked through and tender – adding a little water if needed to stop it drying out. Divide the mixture in to four 10–12cm ramekins or small pie dishes and set aside to cool.
Cut pastry in four squares, brush sides of each ramekin with water and one square over each. Cut a little slash in each piecrust to allow steam to escape. Brush the egg over the pastry. Cook the pies in the oven for about 20–25 minutes until risen and golden.
Serve with a freshly made salad.