Old Fashioned Chicken and Corn Pot Pies

Nothing beats an old fashioned pot pie and when the filling is creamy chicken and corn I think it brings out the kid in us all...... especially on Sunday night when we had spent the day freezing cold at the football, dodging rain showers and trying to get warm from the few rays of sun peeking through the clouds.

I remember my mam always making pot pies (and family sized ones). She would make really yummy and interesting fillings, topping them off with homemade pastry and serving them with pride. Oh I wish I was a kid again.......

As you have probably guessed due to my erratic posting of late we are still flat out being over social flutterbies that I am trying to catch up on posting some recipes as I don't want you to think I have given up on sharing recipes with you all - needless to say I cheated and used frozen pastry sheets!! But the result was delish... ask the others!!

Old Fashioned Chicken and Corn Pot Pies
(recipe adapted from WW Heavenly d'Lites Cookbook)

Serves: 6
Points per serve: 6

4 small chicken breast fillets, skin and visible fat removed
500 ml water
1/2 cup dry white wine
2 teaspoons chicken stock powder
1 teaspoon garlic
freshly ground black pepper
cooking spray
2 medium carrots, diced
1 cup frozen peas
1 teaspoon olive oil
1 brown onion, diced
200 grams button mushrooms, sliced
3 tablespoons plain flour
1 cup skim milk
440 gram can corn kernels, drained
2 teaspoons dried sage
1 1/2 sheets Pampas Reduced Fat Puff Pastry
1 tablespoon sesame seeds, if desired

Place chicken fillets, water, wine, stock powder, garlic and freshly ground black pepper in a medium saucepan. Bring to the boil, reduce heat and cook gently uncovered fot 15 minutes. Remove chicken from the saucepan to allow to cool, reserve the liquid stock. When chicken is cool, chop roughly.

Preheat oven to 180 degrees Celsius.

Coat 6 1 cup ramekins with cooking spray.

Microwave the carrots and peas for 2 - 3 minutes or until slightly tender. Drain.

Heat the oil in a large frying pan over a medium heat. Add the onions and cook for 3 - 4 minutes or until soft. Stir in the flour, cook over a gentle heat for 2 minutes. Remove pan from heat and stir in the milk and the reserved stock. Return to the heat and cook stirring until the mixture boils and starts to thicken. Add the carrots, peas, mushrooms, sage, chicken and corn. Mix well and simmer for a further 5 minutes.

Pour equal amounts of the filling in each ramekin. Cut pastry sheets into 6 squares and place over the pie, pressing edges firmly to seal. Lightly coat with cooking spray and sprinkle with sesame seeds if desired.

Bake for 15 - 20 minutes until pastry is crisp and golden.

(Click here for a printable version of this recipe)