Cajun Chicken And Corn Pies

• 1 tbsp olive oil
• 1 medium onion, chopped finely
• 3/4 cup fresh, frozen or canned corn kernels
• 2 cloves garlic, crushed
• 2 tsp Cajun seasoning
• 14 oz boneless skinless chicken thighs, chopped coarsely
• 2 tbsp flour
• 1 cup chicken stock
• 2 tbsp finely chopped cilantro
• 1 pkg refrigerated pie crusts (2 crusts)
• 1 None egg, beaten lightly
• 4 None fresh small red Thai chili peppers

1. Heat the oil in a large skillet on medium heat. Cook the onion, corn and garlic, stirring, until the onion softens. Add the seasoning and cook, stirring, until fragrant. Add the chicken and cook, stirring, until the chicken changes color. Add the flour; cook, stirring, for 1 min. Gradually add the stock; cook, stirring, until the mixture boils and thickens. Season. Set aside to cool. Stir in the cilantro.
2. Preheat the oven to 400u0b0F. Oil 4 of the cups of a 6-cup Texas muffin pan. (Each cup has a volume of 3/4 cup.)
3. Lightly roll out pie crusts on a floured surface. Cut out 4 each 5-inch rounds and 3 1/2-inch rounds from the pie crusts. Press the larger rounds into the prepared muffin cups. Divide the chicken mixture among the cups.
4. Top the chicken filling with smaller pastry rounds. Press the edges firmly to seal. Brush the tops with egg. Make a hole in the center of each pie. Insert a chili pepper, stalk side up, leaving the stalk and a small part of the chili visible.
5. Bake for about 25 mins or until browned. Cool the pies in the pan for 5 mins before serving.

olive oil, onion, corn kernels, garlic, cajun seasoning, chicken thighs, flour, chicken stock, cilantro, egg, chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/31470 (may not work)