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Try Alida Ryder’s Recipe for Chicken, Bacon and Corn Pot Pies

Cook from the HeartKook uit die hartAlida Ryder, author of Cook from the Heart, recently shared a delicious recipe for Chicken, Bacon and Corn Pot Pies on her blog.

“Is there anything as delicious as breaking through buttery, flaky pastry and finding a creamy, delectable filling underneath? I think not. Which is why every so often the pot pie urge happens and I oblige all too happily,” Ryder writes.

Try her easy recipe:


for the bechamel/white sauce
500ml chicken stock
250ml full cream milk
½ onion
1 bay leaf
100g butter
100g flour
pinch of grated nutmeg
salt & white pepper to taste

for the filling
2 whole chickens, cooked and meat shredded
250g (1 cup) bacon, chopped and fried
2 cups corn kernels
1 onion fried with 2 cloves of garlic
large handful fresh parsley, finely chopped
juice and zest of 1 lemon
salt & pepper to taste
2 sheet puff pastry, defrosted
1 egg, beaten

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