Chicken Bacon and Sweetcorn Pie
Chicken paired with salty bacon, fresh sweetcorn, buttered leeks and flaky puff pastry work perfectly together for the most satisfying bite. It’s my family’s favourite chicken pie, hope it will be yours too!
Ingredients
- 2 corn on the cobs (see notes for using frozen corn)
- 1 large leek
- 1 tablespoon oil
- 650 g chicken breasts, thinly sliced
- 300 g smoked back bacon, diced
- 30 g butter
- 50 g plain flour / all purpose
- 300 ml milk
- Salt & pepper to taste
- Sprinkle of nutmeg
- 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried) check freezer first
- 1 puff pastry ready rolled sheet
- 1 egg lightly beaten
Instructions
- To prepare the leek, top and tail it, discarding the dark green top. Then cut in quarters lengthways and chop into roughly ½ inch slices.
- For the corn, in turn, hold up one end of the cob with the other end in a shallow bowl. Carefully slice the corn off in downwards motions. You can leave any clumps of corn as is.
- Heat the oil in a large, non-stick frying pan over a high heat for a couple mins. Add the chicken, a little salt & pepper and fry for around 5 minutes, turning the pieces every now and then until they are sealed all around. Remove using a slotted spoon and place in an even layer at the bottom of a large rectangular oven proof dish, mine is around 11x 9 inches. See notes for using round dish.
- Then sprinkle over the corn.
- Next, preheat the oven to 200ºc/180ºc/400ºf/gas 6 and take your ready rolled puff pastry sheet out of the fridge.
- Melt the butter in the pan over a medium heat until bubbling, then add in the leeks and bacon, pulling the pieces apart with your fingers as you go. Fry for 5 minutes, stirring often.
- Turn the heat down low and add the flour to the pan and cook for 1 minute, stirring. Then add the milk in gradually whilst stirring continuously. Allow to come to a simmer then immediately turn off the heat, stir in the salt & pepper, nutmeg and tarragon.
- Pour the sauce evenly over the chicken and corn in the dish. Then carefully lay your puff pastry sheet directly onto the sauce (the excess pastry will go up the sides of the dish and that’s fine). You can trim the corners off if you like.
- Brush the pastry top lightly with the egg. Using a sharp knife, make a few cuts in the centre so the steam can escape.
- Transfer to the middle of the oven and bake for 30 minutes. Leave to cool off for 5 minutes or so before serving.
Notes
Sweetcorn - you can use 150g frozen corn, but it will make for a runnier sauce from the water it releases
Round Pie Dish - untested but should be ok if it’s large. Best to buy block of ready made pastry instead and roll into circle.
Baby & Toddler
Suitable 12 months + but recommend picking the bacon out of their servings if they are under 2 years old. Do not add salt to the chicken. To be suitable for babies under 12 months, don’t add bacon.
How to Serve to Toddlers - Chop through their pie serving, ensuring pastry and chicken is in bite-size pieces.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days (cook day + 2). Can also be frozen. Defrost for 24 hours in the fridge and either reheat in the microwave, lifting up the pastry and stirring halfway and, until steaming hot all the way through. Note pastry will not be crispy. OR reheat leftovers in the oven at same temp until filling is steaming hot. I would recommend removing pastry top start then popping it back on after a bit so it doesn’t over cook.
Nutrition
Calories: 782kcalCarbohydrates: 42gProtein: 37gFat: 52gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 119mgSodium: 650mgPotassium: 764mgFiber: 2gSugar: 5gVitamin A: 613IUVitamin C: 6mgCalcium: 102mgIron: 3mg
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