Chilean Chicken Corn Pie Recipe

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0 votes | 853 views
Servings: 6

Ingredients

Cost per serving $1.03 view details
  • 1 med Onion minced
  • 1 x Garlic clove chopped or possibly pressed
  • 2 Tbsp. Butter - (1/2 stick)
  • 2 Tbsp. All-purpose flour
  • 1 c. Chicken broth
  • 3/4 tsp Chili pwdr
  • 3 c. Cubed or possibly shredded cooked chicken or possibly turkey
  • 1/2 c. Pitted black olives
  • 1/4 c. Raisins
  • 2 c. Corn kernels (fresh, frzn, or possibly canned) liquid removed
  • 1/2 c. Lowfat milk
  • 1 x Egg lightly beaten
  • 1/2 tsp Salt

Directions

  1. Preheat the oven to 350 degrees. Butter a 1 1/2-qt casserole.
  2. In a heavy skillet cook the onion and garlic in 1 Tbsp. of the butter over medium heat for 3 to 4 min, till soft. Stir in 1 Tbsp. of the flour and the chicken broth. Cook, stirring till thickened, then add in the chili pwdr, chicken, olives, and raisins. Spoon into the prepared casserole.
  3. Combine the corn, 1 Tbsp. melted butter, 1 Tbsp. flour, lowfat milk, beaten egg, and salt. Spoon the custard mix over the chicken mix. Bake the pie for 35 min or possibly till bubbly. Meanwhile, preheat the broiler. Then place the pie in the broiler and broil till the top is flecked with golden spots, a few min.
  4. This recipe yields 6 to 8 servings.
  5. Comments: This spicy chicken pie has a top "crust" of a baked corn-kernel omelet. Remember this one if you have leftover cooked turkey, too.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 227g
Recipe makes 6 servings
Calories 456  
Calories from Fat 317 70%
Total Fat 35.28g 44%
Saturated Fat 8.81g 35%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 366mg 15%
Potassium 400mg 11%
Total Carbs 17.59g 5%
Dietary Fiber 1.7g 6%
Sugars 7.06g 5%
Protein 18.72g 30%
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