Rika Theron

45 g butter or margarine,
1 onion, chopped,
1 carrot, peeled and chopped,
10 ml mixed dried herbs,
salt & pepper,
1,5 kg whole chicken, cooked, deboned and cubed,
250 g frozen mixed vegetables,
1/4 cup cake flour,
125 ml milk,
125 ml sour cream,
410 g can whole kernel corn.
Ingredients Corn crust
25 g butter or margarine,
2 eggs beaten,
1 1/3 cup cake flour,
10 ml baking powder,
1 ml salt,
100 ml milk.

Melt 15 g of butter.  Add the onion, carrot, herbs, salt & pepper.  Cook to soften.  Add the chicken and vegetables.  Make a white sauce using the remaining butter, cake flour and milk.  Add the sour cream.  Combine with the chicken mixture.  Drain the corn kernels, stir 150 g into the sauce.  Cool.  Spoon the filling into a pie dish.

Method Corn Crust
Cream together the butter and eggs.  Fold in the sifted dry ingredients, together with the remaining corn kernels and enough milk to give a soft, dropping consistency (or use the canned juice form the corn).  Spoon over the chicken mixture.  Bake in a preheated oven, 220°C, until golden brown, about 20 – 25 minutes.

Method Microwave
Microwave on 70% power for 10 – 12 minutes.  Place under a pre-heated grill to brown.  Serve with fresh vegetables.

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