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Servings 6
Calories 1114 kcal
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins

Ingredients
 

  • 500 g block of short pastry, defrosted

For the Stock

  • 4 large frozen chicken legs, defrosted
  • 20 g chicken stock cubes, (2 x 10g)
  • 600 ml cold water

For the Sauce

  • 70 g butter, very soft
  • 70 g plain flour
  • 1 pinch salt
  • 1 pinch pepper
  • 100 g frozen peas, defrosted
  • 100 g frozen sweetcorn, defrosted
  • 2 tbsp dried or frozen tarragon, chopped
  • beaten egg for glazing

Instructions
 

  • Place the chicken legs and stock cubes into a saucepan and just cover with water. Bring to a boil, then reduce the heat and simmer for 35-40 minutes, or until the chicken is cooked and JUST falling apart with a little resistance. Once cooked, strain the chicken off and measure the liquid that's left; you will need roughly 500mls.
  • Mix the soft flour and butter together really well. Place the stock back into the pan and bring to a boil. Once simmering, whisk the flour and butter mixture in and reboil until you have a thick sauce, this is known as a veloute. Check the seasoning and adjust.
  • Roughly pull the chicken apart. Add to the veloute with the peas, sweetcorn and tarragon. Chill at this point; leave overnight if possible to tighten up the mix.
  • Cut the pastry into 2/3rd and 1/3rd, then roll out the 2/3rd piece to fit a 24cm x 3-4cm deep loose-bottomed flan ring. Line well and leave a nice lip on the top.
  • Remix the cold filling and spoon into the pastry base. Roll out the top and brush the top lip with a beaten egg. Lay the top onto the base and seal and decorate
  • Make a small incision in the centre of the pie and bake on a metal tray in a preheated oven 180C gas 4 for 35-40 minutes.
  • Once cooked, remove from the oven and leave to sit for 10 minutes. Cut and serve
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Nutrition Facts
Summer Chicken Sweetcorn and Pea Pie
Amount per Serving
Calories
1114
% Daily Value*
Fat
 
78
g
120
%
Cholesterol
 
274
mg
91
%
Sodium
 
1378
mg
60
%
Carbohydrates
 
58
g
19
%
Fiber
 
3.2
g
13
%
Sugar
 
2.5
g
3
%
Protein
 
50
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, pastry
Course Chicken, Main Course, Pies / Flans / Tarts
Cuisine British, ITV This Morning
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