Creamy Chicken and Sweetcorn Pie

Nutrition per serve

Ingredients

• 80g leek
• 1clove garlic
• 1pcs corn cob
• 1bunch parsley
• 300g free-range chicken thigh fillets
• 1pcs chicken-style stock cubes
• 250ml cream
• 40g panko breadcrumbs
• 10ml plain flour
• 1pcs olive oil spray (optional)
• 23ml olive oil
• 60ml (¼ cup) boiling water
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Halve the leek lengthwise and thinly slice the pale stem. (Prior to chopping, give the pale part of the leek a good rinse under running water to remove any hidden dirt.) Crush or finely chop the garlic. Discard the husk and silks from the corn, then slice the kernels from the cob. Finely chop the parsley, including the stems.
2. Step 2 — Prep chicken
   Cut the chicken into 1.5cm chunks. Toss with 2 tsp flour to coat. Lightly spray or brush a 1L (4 cup) baking dish with olive oil.
3. Step 3 — Cook leek
   Heat 2 tsp olive oil in a medium frypan over medium heat. Add the leek and garlic, season with salt and pepper and cook for 2-3 mins, stirring occasionally, until the leek is softened.        
4. Step 4 — Flavour cream
   Meanwhile, crumble 1 stock cube* into a heatproof jug, add 60ml (¼ cup) boiling water and stir to dissolve. Add half the cream* and 1 tsp dijon mustard and stir to combine.
5. Step 5 — Cook chicken and sauce
   Add the chicken to the leek mixture and cook, stirring, for 2-3 mins until golden. Add the corn and cream mixture, stirring to combine, then bring to the boil. Remove from the heat. Taste, then season with salt and pepper.  
6. Step 6 — Make herb crust
   Put the parsley, breadcrumbs and 1 tbs olive oil in a bowl and season with salt and pepper. Using your fingertips, rub to coat the crumbs with the oil. Spoon the chicken mixture into the greased baking dish and scatter over the herb crust. Bake for 12-15 mins until the topping is golden. Divide the chicken and sweetcorn pie among plates to serve.    

Allergens

Gluten, Wheat, Sulphites, Milk