I originally made this chicken pie some years ago but this time I added some fresh peas as well as some leftover fresh sweetcorn to the recipe.
Either way, it is a creamy, delicious pie which was enjoyed by everyone who ate it.
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 mins, plus fridge time
Ingredients 1 barbecue chicken
For the pastry 2 cups self raising flour
125 g butter, chopped
2 tbsp water
For the filling 30 g butter
1 medium onion, chopped finely
300 g can creamed corn
1¼ cups cream
Peas - optional
Sweetcorn - optional
Broccoli - optional
Remove the meat from the barbecued chicken, and shred it finely, or you could make your own meat by cooking a few pieces of chicken.
Mix the butter into the flour (I did this by hand but you could use a processor) until it is crumbly.
Add the egg and some of the water and knead until it comes together in a ball.
Put in the fridge for about 20 minutes.
Preheat the oven to 180°/160° fan forced and line a 23 cm pie dish, or spray with oil.
For the filling
Heat the butter in a wok or similar and add the onion.
Cook for a few minutes and add the shredded chicken, corn, peas, if using, and cream.
Bring to the boil, turn down the heat, and simmer for 5 to 10 minutes.
Allow it to cool slightly and meanwhile roll out the pastry.
Divide it into two pieces, and first roll one - I like it very thin so I did not use all the pastry.
Put this into the pie dish while the chicken mixture cooks.
Spoon the chicken mixture into this pastry.
Roll out the remaining pastry and cover, making sure you seal the edges. If you have pastry left over, you can make a plait and put it round the edges.
Brush the edges with some milk and bake for about 50 to 55 minutes.