This roasted chicken pie with cheddar and sweetcorn crust is a delicious and comforting dish that is perfect for dinner. It combines the flavors of roasted chicken, cheddar cheese, and sweetcorn to create a filling and flavorful crust. The filling is made with a creamy mixture of roasted chicken, vegetables, and herbs, and is topped with a cheesy and savory crust. To make this dish, you’ll need the following ingredients: chicken thighs, butter, onions, garlic, carrots, celery, white wine, thyme, rosemary, parsley, cheddar cheese, sweetcorn, and puff pastry.
Ingredients:
- 4 chicken thighs
- 4 tablespoons of butter
- 2 onions, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons of white wine
- 2 teaspoons of thyme
- 1 teaspoon of rosemary
- 1 teaspoon of parsley
- 1 cup of cheddar cheese, shredded
- 1 cup of sweetcorn
- 1 sheet of puff pastry
Directions:
- Preheat the oven to 375°F. Grease a 9-inch pie dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the chicken thighs, season with salt and pepper, and cook for about 5 minutes, until lightly golden. Remove the chicken from the pan and set aside.
- Add the onions, garlic, carrots, celery, and white wine to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened. Add the thyme, rosemary, and parsley and cook for another minute.
- Transfer the vegetable mixture to the prepared pie dish and spread it out evenly. Top with the cooked chicken thighs and sprinkle the cheddar cheese and sweetcorn over the top.
- Roll out the puff pastry sheet and place it over the top of the pie dish. Trim off any excess dough and crimp the edges to seal.
- Bake for 35 minutes, or until the pastry is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving.
- Enjoy!