Chicken and Sweetcorn Pot Pie | One Pot, One Portion Recipe | by Eleanor Wilkinson
This single-serve chicken pot pie is a cosy, comforting pie that is as easy as it is delicious. Chicken and sweetcorn is a winning combo for me!
Ingredients
- ½ Leek, thinly sliced
- 20g Butter
- 1 Skinless, Boneless Chicken Thigh (if you can only buy skin-on, bone-in thighs, see the method for how to remove)
- 50g tinned or Frozen Sweetcorn
- 1 tsp Cornflour
- ½ tsp Dried Thyme
- ½ Chicken or Vegetable Stock Cube or Pot
- 30g Cream Cheese
- 100ml Water
- 80–100g Ready-Rolled Shortcrust Pastry
- Egg Yolk (optional)
- Salt
- Black Pepper
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