Savory Chicken and Corn Mushroom Crust Bake

This dish combines tender chicken, sweet corn, and earthy mushrooms, all enveloped in a flaky crust. A delightful blend of flavors and textures, this savory bake is perfect for family dinners, offering comfort and satisfaction while being easy to prepare. It's a complete meal that respects traditional cooking methods while adding a creative twist with the crust.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup sweet corn, fresh or frozen
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• 1 pre-made pie crust or puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are softened, about 5 minutes.
4. Stir in the shredded chicken, sweet corn, thyme, salt, and pepper. Cook for another 2-3 minutes until everything is heated through. Remove from heat.
5. Roll out the pie crust or puff pastry into a baking dish. Pour the chicken and vegetable mixture into the center, topping with shredded cheese.
6. Fold the edges of the crust over the filling, leaving the center exposed. Brush the crust with the beaten egg for a golden finish.
7. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.
8. Let cool for a few minutes before slicing and serving. Enjoy your savory bake!