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Chicken and sweetcorn pie

Chicken and sweetcorn pie

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Kids will love the sweet-tasting ingredients in this hearty chicken pie

Serves: 2
Cooking time: 55 mins

Ingredients

2 chicken breast fillets
1 small carrot
1/2 small onion
1/4tsp mixed dried herbs
200g peeled potatoes, cut into chunks
225g peeled butternut squash, cut into chunks
75ml full-fat milk
15g butter
15g flour
200g can sweetcorn, drained
25g Cheddar, grated

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Method

Poach the chicken in 200ml water for 20 mins with the carrot, onion and herbs. Remove the chicken and carrot and set aside. Discard onion. Boil liquid until reduced to 200ml. Purée with the carrot to make a chicken stock.
Boil the potatoes and squash until tender and mash with 1tbsp milk.
Preheat the oven to 200ºC/180ºC Fan/gas 6. Melt butter in a pan, remove from heat and stir in flour. Whisk in stock and remaining milk. Heat until boiling, while whisking.
Cube chicken and put in a pie dish with sauce and sweetcorn. Top with the mash and sprinkle with cheese. Bake for 15 mins.

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Nutritional information per portion

Calories 480(kcal)
Fat 14.0g
Saturates 8.0g
Sugars 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.