Pulled Chicken and Corn Pie with Rice Base

Pulled Chicken and Corn Pie with Rice Base

Posted 2015-06-03 by finyfollow

I have recently discovered that the major supermarkets sell cooked, skinless chicken, and it is a very handy item to keep in the freezer.

Probably more expensive than buying it and cooking yourself, but it saves a lot of time and washing up.

In this recipe, I have used fresh corn off the cob (as it is beautiful at the moment), as well as a can of creamed corn, and the result is mouth watering!

I have also added some fried haloumi and a salad, both of which went very well with the rice-based pie.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 6 servings


For the rice base
½ cup white rice
¾ cup shallots, finely diced
1 egg, beaten
½ cup breadcrumbs (I used Panko)
1 tbsp milk
1 tsp each of dried coriander, cumin, and turmeric
¼ tsp chili powder (or to your taste)

For the topping
2 cups grated zucchini
1 cup corn off the cob (cut it off)
1 can 310g creamed corn
1 - 2 cup pulled, cooked chicken, no skin
1 cup grated cheese
2 eggs
3 egg whites
½ cup milk
½ cup parsley, chopped
1 tsp chicken stock powder
Salt and pepper

  • Cook the white rice, rinse, and drain well.
  • Preheat the oven to 195° fan forced.
  • Fry the onion in a bit of oil for a few minutes, and then add the spices and cook for another minute, until the onion is coated.

  • In a large bowl, add the cooked, drained rice, the onion mixture and the breadcrumbs, and mix. Beat the egg and the milk and add into this mixture.
  • Stir well.

  • Oil a 23cm pie dish with cooking spray, and then press the rice mixture evenly, bringing it up the sides.

  • This will be quite a wet mixture

  • For the topping - using the same bowl (I hate making dirty dishes), beat the eggs and milk together. Add the remaining ingredients. Use only about a ½ cup of the grated cheese.
  • Mix all together, add salt and pepper if required, and pour the mixture into the rice base.
  • Spread the rest of the grated cheese over the top.

  • The pie is now ready to go into the oven

  • Bake for about 55 minutes, or until it is set in the middle - leave it to stand for a few minutes before cutting and serving.

  • I served it with a salad of chopped red cabbage, haloumi, and fetta cheese, with a bit of olive oil.

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