Summery chicken and sweetcorn pie
According to a new survey, eating more frozen food could halve waste and save families up to £250 a year.
Phil Vickery shows us how to cook a three-course meal, with frozen ingredients, that will feed the family for under £15! Phil Vickery's back with the main course, summery chicken and sweetcorn pie..Catch up with the last week of This Morning on ITV Player
Preparation time: 35 minutesCooking time: 1 hour 40 minutes in total
Ingredients
500g block short pastry, defrosted500mls stock4 large frozen chicken legs defrosted2 x 10g chicken stock cubes600mls cold waterSauce70g butter, very soft70g plain flourSaltPepper100g frozen peas, defrosted100g frozen sweetcorn, defrosted2 tbsp chopped dried or frozen tarragonBeaten egg for the glaze
Method
Place the chicken legs and stock cubes into a saucepan and just cover with water
Bring to the boil, then reduce the heat and simmer for 35-40 minutes, or until the chicken is cooked and JUST falling apart with a little resistance
Once cooked, strain the chicken off and measure the liquid that’s left you will need a roughly 500mls
Mix the soft flour and butter together really well
Place the stock back into the pan and bring to the boil, once simmering whisk the flour and butter mixture in and re-boil until you have a thick sauce, this is known as a veloute. Check the seasoning and adjust.
Roughly pull the chicken apart and add to the veloute, then add the peas, sweetcorn and tarragon
If you can chill at this point all the better, best overnight to tighten up the mix
Cut the pastry into 2/3rd and 1/3rd then roll out the 2/3rd piece to fit a 24cm x 3-4cm deep loose bottomed flan ring
Line well and leave a nice lip on the top
Re-mix the cold filling and spoon into the pastry base
Roll out the top and brush the top lip with beaten egg
Lay the top onto the base and seal and decorate
Make a small incision in the centre of the pie and bake on a metal tray in a pre-heated oven 180C gas 4 for 35-40 minutes
Once cooked, remove from the oven and leave to set for 10 minutes
Cut and serve