Shez’s Pantry Challenge: Maddy’s Chicken, Asparagus & Corn Pie

This week in Shez’s Pantry Challenge, Shez creates a new recipe for teammate Maddy McAuliffe! With the recent drop in temperature, she’s opted for a winter warmer.

Now it’s your turn to challenge Scherian! Enter Shez’s Pantry Challenge now to receive a personalised recipe and how to video from Shez herself! 

MADDY’S CHICKEN, ASPARAGUS & CORN PIE

INGREDIENTS

1 sheet puff pastry
1 egg
1 Tbsp. water
40g butter
1 onion (chopped)
1/4 cup flour
1 1/2 cups chicken stock
1 bunch asparagus (chopped)
420g can tinned corn
1/2 cup frozen peas
1/2 cup cream
dried rosemary
dried thyme
salt and pepper to taste

METHOD

Preheat oven to 220oC. Line a baking tray with aluminium foil and place 4 ramekins on top.

Over medium heat melt butter, then add onion and cook until soft, approximately 6 minutes.

Add in asparagus or any other hard vegetables you are using and cook until soft. Sprinkle flour over mixture and cook, stirring, for 1 minute.

Next, add in chicken stock and bring to the boil, then return to simmer for 1-2 minutes or until the the mixture starts to thicken. Add in herbs and salt and pepper, stir through.

Lift off the heat and add cream, chicken, corn and peas and stir through.

Now, make the lids for the pies. use your ramekins as a guide and cut circles with a 1cm overhang and whisk together egg and 1 Tablespoon of water to make egg wash.

Fill ramekins 3/4 of the way to full and brush the edges with egg wash. Then palace the lids onto and secure tightly to edge of ramekin, using your fingers. Brush entire lid with egg wash and cut a 1cm slit in the top.

Place in the oven for approximately 20 minutes. Enjoy!

Shez’s Pantry Challenge is brought to you by AVID Property Group. 

For more recipes and food inspiration from Laura Scherian, make sure you check out Shez’s Kitchen online, with featured recipes in the Sunshine Coast Daily.