Ingredients
The following ingredients have 6 Servings
- 1 barbecued cooked chicken chopped
- 50 g butter
- 1 onion sliced
- 2 leeks sliced washed
- 1/3 cup plain flour
- 1 cup Massel Chicken Style Liquid Stock
- 310 g canned creamed corn
- 1/2 cup cream
- 2 sheets puff pastry
Instruction
- Melt butter in saucepan, add onion and leek stirring until soft.
- Add flour and mix well.
- Gradually add stock and stir until slightly thickened.
- Add the chicken, cream and creamed corn. Simmer for 5 minutes.
- Refrigerate until cool.
- Blind bake the short crust pastry, if using, or place puff pastry in the bottom of a pie dish.
- Add cooled chicken mixture.
- Cover with puff pastry, brush with milk and cut a slit in the top for the steam to escape.
- Cook at 200C for 45 minutes or until pastry is golden brown.
