Chilean Chicken Corn Pie

Recipe Ingredients

1		Onion - chopped (medium)
1		Garlic clove - minced or pressed
2 tablespoons	30ml	Butter - - (1/2 stick)
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Chicken broth
3/4 teaspoon	3.8ml	Chili powder
3 cups	187g / 6.6oz	Cubed or shredded cooked chicken or turkey
1/2 cup	118ml	Pitted black olives
1/4 cup	40g / 1.4oz	Raisins
2 cups	125g / 4.4oz	Corn kernels - (fresh, frozen, or canned), drained
1/2 cup	118ml	Milk
1		Egg - lightly beaten
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Preheat the oven to 350 degrees. Butter a 1 1/2-quart casserole.

In a heavy skillet cook the onion and garlic in 1 tablespoon of the butter over medium heat for 3 to 4 minutes, until soft. Stir in 1 tablespoon of the flour and the chicken broth. Cook, stirring until thickened, then add the chili powder, chicken, olives, and raisins. Spoon into the prepared casserole.

Combine the corn, 1 tablespoon melted butter, 1 tablespoon flour, milk, beaten egg, and salt. Spoon the custard mixture over the chicken mixture. Bake the pie for 35 minutes or until bubbly. Meanwhile, preheat the broiler. Then place the pie in the broiler and broil until the top is flecked with golden brown spots, a few minutes.

Source:
POT PIES by Beatrice A. Ojakangas

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