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My chicken, bacon and sweet corn pie is full of flavour and so cosy
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To start we're going to prep all our ingredients. This pie is best with fresh corn so we're going to use cobs of corn and use a knife or cornstripper
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to prepare it. You'll then top and tail a large leek, slice it into quarters lengthways and chop
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it roughly into half inch slices before washing in a colander. Next finely chop your tarragon
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thinly slice your chicken breasts and dice your bacon. These days I prefer to use scissors instead
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of a knife which I find easy and it allows me to skip using a chopping board for raw meat. Next
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heat your oil over a high heat and when hot add your chicken pieces and season with black pepper
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and a little salt. Fry for around five minutes turning until sealed all over, they don't need to
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be browned. Then remove the chicken pieces from the pan and add in the butter. When bubbling add
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the leeks and bacon and fry for five minutes stirring often. Then add in the flour and cook
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stirring for one minute you'll want to gradually add in the milk in about three goes still stirring
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remove from the heat and add in black pepper a pinch of nutmeg and the tarragon and stir in then
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it's time to layer everything in your pie dish first with the chicken followed by the sweet corn
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then spoon on your thick sauce as evenly as you can leveling it out where needed and finally top
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with your puff pastry sheet you'll need to have taken this out of the fridge around 10 minutes
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before just lay the sheet over tucking it down directly onto the filling you can trim off the
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corners if you like to use a round pie dish the best thing to do is buy a puff pastry block and
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roll it out to shape you don't have to fork around the edge like this but you can if you like then
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make a few slits in the middle to release the steam while it cooks and lightly beat your egg
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then egg wash all over. Bake for 30 minutes at 200 degrees centigrade or 400 Fahrenheit
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Hit the link for the full recipe
