Chicken, mushroom and sweetcorn pie
Chicken, mushrooms, and sweetcorn in a creamy white sauce top a puff pastry crust—perfect comfort food! [4 servings, 80 mins]
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Cooking tools:
- Pie dish
- Pastry brush
- Rolling pin
- Saute pan
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Wooden spoon
- Fork
- Colander
Ingredients
- 2 tbsp olive oil
- 3 x 150g chestnut button mushrooms
- 2 garlic cloves, finely chopped
- 1 onion, chopped
- 600g chicken breast, chopped
- 340g tin Green giant sweetcorn, drained
- 40g unsalted butter
- 40g plain flour
- 300ml semi skimmed milk
- 250ml chicken stock, made with ½ stock cube
- 2 tsp Dijon mustard
- A handful flat leaf parsley, chopped
- A little plain flour, for dusting
- 500g puff pastry
- 1 medium egg, beaten
- Deep frying pan or saute pan with lid
- Pie dish
- Pastry brush
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