Chicken and corn pie
( SERVES 4 )
The best chicken and corn pie ever, with a hint of fresh herbs.
- Melt the butter in a pot. Add the onion and garlic, cooking until softened but not brown. Add the flour and stir through, cooking for 2 minutes. Pour in the milk and continue to cook until it thickens. Stir through the corn and chicken, then season with salt and pepper. Remove from the heat, stir through the herbs and cool completely.
- Preheat an oven to 180C.
- Cut one third from the pastry for the top. Roll the bigger piece on a lightly floured bench and line a 23cm pie tin. Spoon the filling into the tin.
- Roll the remaining pastry to fit the top of your pie. Press the edges together with a little water. Roll any extra bits into decorative shapes for the top.
- Place into the oven for 30-35 minutes until the pastry is puffed and golden.
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