Recipes by type‎ > ‎Meat‎ > ‎

Chicken, sweetcorn and pea

This is a great recipe for using up left over roast chicken (or turkey).  It can be cooked with a savoury crumble topping on (from winter vegetable crumble recipe), served with rice or pasta, or make a lovely short crust pastry to transform it into a pie.  I have given very rough amounts for making the white sauce - I just tend to guess, checking to see it looks right. You will probably have your own methods and amounts.  
  • half onion, chopped fine
  • 1 tbsp olive oil
  • large knob butter (about 20g worth)
  • 2 tbsp plain flour
  • milk (about half pint, give or take)
  • left over roasted chicken, picked off the carcass, as much as you can spare - at least 1 cups worth
  • 1/2 cup frozen or tinned sweetcorn
  • 1/2 cup frozen peas
  • a little tomato puree or passata, if you have a little hanging around, but don't buy or open any specially for this
  • a little grated nutmeg, if desired
  • seasoning
  1. First fry the onion in a little olive oil and half of the butter until golden and sweet - be careful the butter does not burn.
  2.  Add the remainder of the butter, allow to melt.  Add the flour and stir to make a thick paste. Adjust the amount of flour if necessary.  
  3. With the heat very low, very slowly add the milk, little by little, stirring every time you add a bit.  Keep adding until you have a fairly thick white sauce. You may not need all the milk, you may need more. Adjust amounts according to how thick you like it.  Also, if you are turning it into a pie or a savoury crumble, you will need it a little more runny.  
  4. When the white sauce is cooked to your liking, add the chicken pieces, peas and sweetcorn and tomato if using. Heat through well.  
  5. Season and add the nutmeg if using.  
  6. Serve with rice. If turning into a crumble or pie, transfer into an oven proof dish and cover with the pastry or crumble mixture and bake for about 30-40 minutes, or until the top is golden and bubbly.