Phoenix Creamy Chicken & Corn Pie

Ingredients

• 600 g chicken breast or thigh fillets, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp BlixSam Pep ’n Zest
• ½ tsp BlixSam Garlic Melt
• 2 tbsp flour
• 250 ml fresh cream
• 150 ml chicken stock
• 4 tbsp BlixSam Phoenix Under Fire Sauce
• 1½ cups sweetcorn, drained
• ½ cup grated cheddar cheese
• 1 sheet puff pastry, thawed
• 1 egg, beaten for brushing
• Fresh parsley, for serving

Method

1. Preheat the oven to 200°C.
2. Heat the olive oil in a large pan. Add the chicken and cook until lightly golden. Remove and set aside.
3. Add the onion to the same pan and cook until soft. Stir in the garlic.
4. Season with Pep ’n Zest and Garlic Melt.
5. Sprinkle over the flour and stir for about 1 minute.
6. Gradually add the chicken stock and cream, stirring continuously until smooth and thickened.
7. Stir in the Phoenix Under Fire Sauce, sweetcorn and cheddar.
8. Return the chicken to the pan and simmer gently for 3–4 minutes. Remove from the heat.
9. Spoon the creamy chicken mixture into a pie or baking dish.
10. Cover with puff pastry, trim the edges and press around the rim to seal. Cut 2–3 small vents in the top.
11. Brush with beaten egg and bake for 25–30 minutes, until the pastry is puffed, crisp and golden.
12. Rest for 5 minutes before serving and finish with fresh parsley.