Chicken, Corn, Leek and Smoked Bacon Pie with Kikorangi Cream Sauce
Chicken, Corn, Leek and Smoked Bacon Pie with Kikorangi
Recipe by Brenton Thornton
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Wine Match: Corbans Private Bin Chardonnay
1 sheet butter puff pastry
1 tbsp canola oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 leek, white part chopped
4 rashers smoked streaky bacon
1 chicken breast, skin off, diced
1/2 cup tinned corn kernels
1/2 cup white wine
1/2 cup Anchor cream
50g Kikorangi blue cheese
Salt and freshly ground black pepper
1. Preheat oven to 190C.
2. Select a dish to cook the pie in and cut out a piece of pastry to fit the top of the baking dish. Place the pastry on a baking tray, dock with a fork, and bake until golden brown and crisp.
3. Heat the oil in a frying pan over medium heat and add the onion, garlic, leek and bacon. Fry until the bacon has started to brown. Add the chicken pieces and corn and cook for ten minutes until the chicken is just cooked. Add the wine and cook off the alcohol on high heat. Add the Anchor cream, crumble in the cheese and season to taste with salt and pepper.
4. Fill the baking dish with pie mix and top with puff pastry, warm in oven before serving.
5. Serve in the baking dish.