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Chilean Chicken Corn Pie

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Chicken Corn Pie

Description Edit

This spicy Chicken pie has a top "crust" of a baked corn-kernel omelet. Remember this one if you have leftover cooked Turkey, too.

Ingredients Edit

Directions Edit

  1. Preheat the oven to 350°F.
  2. butter a 1½-quart casserole.
  3. 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.
  4. Stir in 1 tablespoon of the flour and the chicken broth.
  5. Cook, stirring until thickened, then add the chili powder, chicken, olives, and raisins.
  6. Spoon into the prepared casserole.
  7. Combine the corn, 1 tablespoon melted butter, 1 tablespoon flour, milk, beaten egg, and salt.
  8. Spoon the custard mixture over the chicken mixture.
  9. Bake the pie for 35 minutes or until bubbly.
  10. Meanwhile, preheat the broiler.
  11. Then place the pie in the broiler and broil until the top is flecked with golden brown spots, a few minutes.

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