Allergy free chicken and corn pie recipe

This can be made as a pot pie, family pie or normal pie/s. Just alter the amount of pastry made. One portion is one average sheet of pastry. For pies to be cut rather than scooped just add a dash of goat's milk rather than the half cup.

Ingredients

• 1 tbsp olive oil
• 600g chicken breast or thigh, cut into chunks
• 20g Nuttlex
• ¼ cup Orgran all purpose flour
• 1 cup chicken stock made from a Massel vegetarian chicken ultracube
• 420g can cream corn
• 1 cob corn, kernels removed
• Salt and pepper, to taste
• 4 shallots, sliced
• ½ cup goat’s milk
• 2 potatoes, peeled, cut into 1 cm cubes
• 2-3 sprigs of thyme, leaves stripped
• 1 portion allergy free quick puff pastry

Method

• Preheat oven to 200°C.
• Heat the oil in a large frying pan over a high heat.
• Add the chicken, in batches if needed, and cook, turning occasionally, for 5 minutes or until brown all over.
• Transfer to a plate, cover and set aside.
• Add the Nuttlex to frying the pan over a medium-high heat.
• Add the shallots and potato and cook, stirring, until the shallots are tender.
• Add the flour and cook, stirring, for 1 minute or until the flour becomes slightly grainy.
• Add the chicken stock, thyme and chicken and cook, stirring, for 5 minutes or until mixture boils and thickens.
• Remove the frying pan from the heat.
• Add the creamed corn, corn kernels and goat’s milk, stirring to combine.
• Season with salt and pepper, stirring to combine.
• Set the pie filling aside for 10 minutes to cool slightly.
• Spoon the filling into a 23cm pie dish.
• Place the pastry over the filling, cut to shape and press the edges with a fork.
• Bake the pie for 20-30 minutes or until the pastry is cooked and the filling is heated through.