Chicken and corn are a classic combination and together they make the perfect pie filling. This recipe makes individual pies with a puff pastry lid but you could make one big pie for the whole family if you wished.
1 tbs olive oil
700 g chicken breast fillet (diced,medium)
salt and pepper
100 g butter
1 cup leek (finely chopped)
1/2 cup plain flour
2 cups milk
1/2 cup cream
1 cup corn cob kernels
1/2 cup chives (cut into pieces)
1 tbs lemon juice
2 sheet puff pastry (thawed)
1 Preheat oven to 210°C.
2 Heat a large frying pan on high heat.
3 Season the diced chicken with salt and pepper then add oil to the pan and sear the meat. When lightly coloured, remove chicken from the pan and keep to the side.
4 In the same frying pan melt the butter, and then add leeks and sauté for 4-5 minutes.
5 Add flour and stir through to form a thick paste, cook for 1-2 minutes.
6 Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.
7 Add seared chicken and simmer for about 5 minutes for flavours to combine.
8 Remove from the heat and stir in chives and lemon juice.
9 Portion the pie mixture into 6-8 ramekins.
10 Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
11 Brush the pastry with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.
12 Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.
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