Chicken & Sweetcorn Pie – 414 Calories

Ingredients

4 Portions

Calories: 414kcal (per portion)

Carbs: 37g | Protein: 44g | Fat: 10g

  • 400g skinless chicken breast,  diced into cubes
  • 150g leeks, finely sliced 
  • 100g mushrooms, cut into quarters 
  • 100g pepper, diced 
  • 100g corn, frozen 
  • 20g butter
  • 3 tbsp chopped parsley
  • 2 cloves garlic, finely chopped
  • 2 dried chillies, finely sliced (optional)
  • 1 tsp thyme leaves
  • 15g parmesan, grated 
  • 30g flour
  • 250ml milk, reduced fat
  • 250ml chicken broth, fresh or powder 
For the potato
  • 600g potatoes, peeled weight, cut into small pieces 
  • 120ml milk, reduced fat (1/2 cup)

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Instructions

  1. Boil the potatoes in salted water for 15-20 minutes until cooked
  2. Meanwhile, in a medium size pot, fry the leeks, peppers & mushrooms in the butter for 2 minutes over a medium heat
  3. Add the garlic, chilli and thyme and cook for 30 seconds
  4. Add the flour, mix well and cook for 30 seconds
  5. Add the milk and chicken brother, cook for 2-3 minutes until it’s thickened
  6. Add the chicken, corn and parsley, season lightly with salt and pepper and cook for 1 minute
  7. Drain the cooked potatoes, add the milk and mash until smooth then season to taste with salt and pepper
  8. Transfer the chicken mixture to a small, deep baking dish and top the with mash potato and sprinkle over the parmesan cheese
  9. Bake in a pre heated oven at 180 degrees or 360 Fahrenheit for 25 minutes. If you want the potato more crispy, cook it under a grill for a few minutes!

NOTES

  • Serve as it is or with extra vegetables
  • It can be stored in the fridge and eaten within 4 days
  • You can freeze it and use within a month

About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

Get in touch!

hello@ismaeelrazavi.com