Ingredients
Pie base
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Oil 100 ml
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Onions 200 g
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Celery 200 g
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Capsicum 200 g
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Chicken thigh 1.2 kg
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American sausage - andouille 400 g
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Bacon 200 g
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Water 300 ml
Corn Biscuits
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Corn kernels 200 g
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Polenta 200 g
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Self-raising flour 400 g
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Onions 60 g
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Salt 10 g
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Pepper 5 g
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Eggs 4 x
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Sour cream 200 ml
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Buttermilk 100 ml
Preparation
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Pie base
Heat the oil and sweat the onions, celery and capsicum until slightly soft. Add chicken, sausage and bacon, cook until slightly browned. Add water, KNORR Pronto Napoli and KNORR Mixed Chilli Puree, simmer for 1 hour and thicken with KNORR Rich Brown Gravy. Place in individual pie dishes. -
Corn Biscuits
Combine all ingredients together and roll out on the bench, cut out rounds and bake like scones, add on top of your pie.
