Leek, sweet corn, and chicken pies

prep       15min                     cooking                                    55min

serves   6

olive oil
butter – as needed
2 medium leeks sliced
150g sliced bacon
6 chicken thigh fillets trimmed and cut into chunks
2 cloves garlic crushed
1 corn cob – kernels removed from cob
2 cups chicken stock
1 tbl sp plain flour
2 tbl sp thickened cream
2 tbl sp flatleaf parsley chopped roughly
1 egg – beaten
puff pastry as needed
short cut pastry as needed – for pie base
salt and pepper to season – for pie lid

firstly in a heavy bottomed pan on a medium heat brown off your chicken pieces in some oil and butter with salt and pepper. once chicken is coloured remove and rest on a warm plate

in same pan add a knob of butter and bacon. after 30 seconds add leek and then after a further 30 seconds add garlic and sauté for 5 minutes or until leek is soft. at this point add flour and stir for a further 30 seconds.

now it is time to gradually add the stock. once the stock is in return the chicken and add the corn to the pan. bring to the simmer and cook for a further ten minutes. after ten minutes transfer the pan contents to a bowl and add cream and parsley. stir to combine and whack in the fridge to cool before filling your pies.

while the pie contents are cooling get your individual pie tins ready. grease each tin liberally with butter and dust with plain flour as there is nothing worse than smelling your unbelievable pie and coming to the moment of devouring it only to have it stick in the tin. once the tin is greased place a cut to order piece of short crust pastry in the tin and using your fingers mould it to the shape of the tin ensuring there is a lip to grab hold of with the puff pastry lid.

once the base is in place use a ladle and place a little over one ladle of mixture into each tin. once the mixture is in place grab your pre-cut puff pastry lid and place on top of the pie. using your fingers pinch the top of the short cut lip with the puff pastry lid to form a seal. once this is done cut a quick slit in the top of the lid and brush with your beaten egg.

put it on an oven tray and whack in a preheated oven (180 deg) for 25 to 30 minutes. enjoy!

*if you don’t have pie tins and want an easier option just do a pot pie. replace the shortcut pastry with a bowl and fill with pie mix, add puff pastry lid and you will have a delicious pot pie!