Creamy chicken pie with corn and basil

Wow your family with this tasty dish at the dinner table!
 
recipe, chicken, pie, basil
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Recipe from: 08 July 2015
Preparation time: 35 min
Cooking time: 45 min
 
 

Ingredients

 
  • 4
    medium sized leeks, finely chopped (just the white part)
  • 1
    medium-sized carrot, finely chopped
  • 2
    cloves
    garlic, finely chopped
  • 2
    celery sticks, finely chopped
  • 15
    ml
    olive oil
  • 500
    g
    chicken fillets, cut into strips
  • 30
    ml
    flour
  • 250
    ml
    cream
  • 1
    tin of whole kernel corn, drained and rinsed
  • 125
    ml
    fresh basil
  • 8
    sheets of phyllo pastry
  • 100
    ml
    butter, melted
  • 100
    ml
    dried breadcrumbs
Servings: Change Serving
 
 

Method

 
For a lighter meal, replace the cream with milk.

Preheat the oven to 180°C.

Fry the leeks, carrots, garlic and celery in the oil until tender; then move the veggies to the side of the pan. Roll the chicken in the flour and fry it in the pan until lightly browned. Add the cream and simmer for a couple of minutes. Stir in the corn and basil and season to taste with salt and pepper. Allow to cool slightly.

Brush the phyllo sheets with butter and sprinkle the breadcrumbs between each layer. Prepare a 22cm springform cake tin with the dough so the corners hang over the edge. Spoon in the filling and fold the excess dough over it. Brush the dough with butter and bake the pie for 25 minutes until golden brown. Set aside for about 5 minutes before serving.

TIP:
Cover the pie with foil if it’s getting too browned.

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Read more on: recipe  |  chicken  |  pie
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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