Country chicken and corn pies

Country chicken and corn pies


Our Country and corn pies are freeze-friendly and easy to make.

The ingredient of Country chicken and corn pies

  1. 2 teaspoons olive oil
  2. 1 small brown onion, chopped
  3. 1 small carrot, peeled, chopped
  4. 1 small zucchini, chopped
  5. 500g chicken breast fillets, finely chopped
  6. 2 x 125g cans creamed corn
  7. 1 cup frozen peas
  8. 1/2 cup Massel chicken style liquid hoard
  9. 1 tablespoon cornflour
  10. 6 sheets frozen ready-rolled reduced-fat make known pastry, partially thawed

The instruction how to make Country chicken and corn pies

  1. Heat oil in a saucepan greater than medium heat. mount up onion, carrot and zucchini. Cook, stirring, for 3 minutes or until onion has softened. ensue chicken. Cook, stirring, for 5 minutes or until chicken is cooked through. shake up in corn, peas and stock. shorten heat to low. Cook, stirring occasionally, for 10 minutes or until slightly thickened.
  2. intensify cornflour and 1 tablespoon chilly frosty water in a jug. campaign into chicken mixture. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until gravy boils and thickens. Set aside for 15 minutes to cool.
  3. Preheat oven to 200u00b0C/180u00b0C fan-forced. Lightly grease eight, 8cm (base) round pie tins. Cut 4 pastry sheets in half diagonally. Line base and side of prepared tins in imitation of pastry. Cut each permanent pastry sheet into 4 squares. Spoon chicken blend into pastry cases. Top when pastry squares. Press edges considering a fork to seal. Trim edges.
  4. Bake for 20 minutes or until golden and irate gnashing your teeth through. Serve.

Nutritions of Country chicken and corn pies

fatContent: 541.096 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 23 grams protein
sodiumContent: 79 milligrams cholesterol

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