I love chicken and corn soup so creating a pie version was a no brainer for me. I originally made this for the Healthy Food Guide and is one of my favourite recipes so far. It warms the soul on these cold wintery days and is packed full of goodness. Because the corn and filo pastry provide enough carbohydrate for the average person, I have made carrot mash to increase the veggie count, add some variety and create a well balanced meal.
Serves 4 (30 minutes to make)
3 tablespoons olive oil
1 onion, finely diced
1 large handful of fresh thyme, stalks removed and roughly chopped
1-2 teaspoons crushed garlic
450g free range chicken breast, diced (you can also use leftover roast chicken)
8 medium sized carrots, cut into chunks
3 tablespoons wholemeal flour
1 Oxo salt-reduced chicken stock cube (or homemade chicken stock if you have it)
410g can creamed corn, no added salt
1/4 cup milk
5 sheets of filo pastry
Pre-heat the oven to 200 degrees on fan bake. Heat oil in a large frying pan on a high heat. Add the onion, thyme and garlic and fry for 1-2 minutes. Add the chicken and cook for 3-4 minutes until lightly golden. Place the carrots in a medium sized saucepan, cover with water and boil for 15-20 minutes until soft.
Add flour to the frying pan and combine well with the chicken. Dissolve the stock cube in 1.5 cups of boiling water and add to the chicken, stirring until a thick sauce starts to form. Pour in the corn and heat through. Season with plenty of pepper.
Pour the chicken mix into a greased ovenproof dish. Lightly brush milk over a piece of filo and then gently scrunch up and cover 1 corner of the pie filling. Repeat with the other 4 pieces of filo until the entire filling is covered. Place in the oven for 8-10 minutes until the filo is crunchy and golden. Meanwhile drain the carrots and mash with plenty of pepper and a bit of olive oil. Serve alongside the chicken pie and garnish with extra thyme.