Chicken, Bacon & Sweetcorn Pie

Diced chicken and bacon in a white sauce with sweetcorn, topped with a delicious short crusty pastry. This chicken, bacon and sweetcorn pie is another popular dish in our dining rooms, across the city. The children of Southampton love this dish so much they have been asking to have it for tea at home and parents have been contacting us to get a copy of the recipe.

Information

Preparation time: 40 minutes

Cooking time: 30 minutes

Serving size: 4-6 portions

Ingredients

Pie

167g - Margarine (55g filling and 112g pastry)

280g - Plain Flour (55g filling and 225 pastry)

100g - Finely Diced Onion

250ml - Chicken Stock

120g - Cooked Diced Bacon

300g - Cooked Diced Chicken

170g - Sweetcorn

568ml - Milk

Pastry

225g - Flour

112g - Margarine

50ml - Cold water

Cooking Instructions

Pie Filling:

1. Soften the onions in the margarine over a low heat - do not colour

2. Add the flour to the onions stirring and cook for approximately 3 minutes, do not allow the flour to stock or burn

3. Gradually add the milk and stock until the sauce thickens, simmer the sauce until cooked (there should be no taste of flour)

4. Add the chicken, bacon and sweetcorn, mix in and heat through thoroughly - taste and season as necessary

5. Place the mixture into a family size pie dish

Pastry

1. Rub the margarine into the flour until resembles breadcrumbs, add the cold water gradually and knead into a ball, allow to rest in the fridge for 20 mins.

2. Roll out the pastry and cover the pie filling. Pierce the lid to allow steam to escape.

3. Glaze with beaten egg & milk mixture, and decorate with any leftover bits of pastry.

4. Bake in a moderate oven for approximately 30 minutes

5. Serve with vegetables and potato, or sides of your choice.

View more of our delicious recipes on our Cooking at Home page!