Chicken, bacon and corn pot pies
The recipe Chicken, bacon and corn pot pies can be made in approximately 55 minutes. This recipe serves 8 and costs $1.26 per serving. One portion of this dish contains approximately 11g of protein, 38g of fat, and a total of 580 calories. A mixture of bacon, bay leaf, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Simply Delicious Food. 241 person were impressed by this recipe. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, you might also like recipes such as Mini Bacon Chicken Pot Pies, Mini Chicken Pot Pies with Bacon and Marjoram, and Corn and Crab Chowder Pot Pies.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
250g (1 cup) bacon, chopped and fried
1 bay leaf
100g butter
500ml chicken stock
2 whole chickens, cooked and meat shredded
2 cups corn kernels
1 egg, beaten
100g flour
large handful fresh parsley, finely chopped
250ml full cream milk
juice and zest of 1 lemon
pinch of grated nutmeg
½ onion
1 onion fried with 2 cloves of garlic
2 sheet puff pastry, defrosted
salt & pepper to taste
salt & white pepper to taste
Equipment:
sauce pan
whisk
oven
Cooking instruction summary:
Pre-heat the oven to 180°c.To make the bechamel, heat the chicken stock and milk with the onion and bay leaf.Melt the butter in a saucepan then whisk in the flour.Slowly whisk in the hot liquid over medium heat until the sauce is thick and smooth.Season with the nutmeg, salt and pepper and set aside.To make the filling combine all the filling ingredients with the bechamel. Season to taste.Fill pie dishes of your choice with the filling.Cut circles out of the pastry to fit the dishes.Brush the edges of the pie dishes with beaten egg then top with the pastry and crimp the edges. Cut a small hole in the middle of each pie to allow the steam to escape then brush each pie with some of the beaten egg.Place in the oven and allow to bake for 20-25 minutes until the pastry is golden brown and crisp.When cooked, remove from the oven and allow to cool for 10 minutes then serve.
Step by step:
1. Pre-heat the oven to 180°c.To make the bechamel, heat the chicken stock and milk with the onion and bay leaf.Melt the butter in a saucepan then whisk in the flour.Slowly whisk in the hot liquid over medium heat until the sauce is thick and smooth.Season with the nutmeg, salt and pepper and set aside.To make the filling combine all the filling ingredients with the bechamel. Season to taste.Fill pie dishes of your choice with the filling.
2. Cut circles out of the pastry to fit the dishes.
3. Brush the edges of the pie dishes with beaten egg then top with the pastry and crimp the edges.
4. Cut a small hole in the middle of each pie to allow the steam to escape then brush each pie with some of the beaten egg.
5. Place in the oven and allow to bake for 20-25 minutes until the pastry is golden brown and crisp.When cooked, remove from the oven and allow to cool for 10 minutes then serve.
Nutrition Information:
covered percent of daily need
