For this lovely chicken pie you will need a sliced onion, .88lbs skinless and chunked chicken thighs, a tablespoon of vegetable oil, ¾ cup chicken stock, a 12oz can of corn, 6 tablespoons of crème fraiche, fresh chopped basil leaves or parsley leaves and a pound and a half chunked potatoes.
With your grill heated, simply fry the chicken and onion in oil for 10 minutes until the chicken is golden. Pour the stock in with it and bring to a boil. Let that simmer for about 20 minutes then add corn, half the crème fraiche and the chopped herbs.
In another pot, boil potatoes until they are done, then drain and mash them with the other half of the crème fraiche. Divide the chicken into 4 pie dishes and cover with the potatoes. Place them on a cookie sheet and bake until the potatoes are golden brown.