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Ingredients

  • 600 g chicken breast or thigh fillets, skin removed
  • 500 g potatoes, peeled and cut into even sized pieces
  • 410 g can Wattie’s Cream Style Corn
  • 50 g butter
  • 1 leek, sliced and cleaned
  • 3 Tbsp flour
  • 1 cup chicken stock
  • ½ cup milk
  • 1 cup Wattie’s frozen Baby Peas
  • 1 handful chopped fresh parsley
  • ¼ cup grated cheese (optional)

Method

1. Preheat oven to 180°C fan bake. Place the chicken in a baking dish and drizzle over a little oil. Cook for 20-30 minutes until chicken is cooked through. Cut chicken into bite sized pieces. Set aside.

2. Cook potatoes in boiling water until tender. Drain and mash. Stir through Wattie’s Cream Style Corn. Season to taste.

3. Melt the butter in a saucepan. Add the sliced leek and cook until the leek starts to soften but not brown. Stir in the flour. Gradually add the chicken stock and milk, stirring continuously until the sauce thickens and boils.

4. Add Wattie’s frozen Baby Peas to the sauce. Remove from the heat. Stir in cooked chicken and parsley. Season to taste. Spoon the mixture into a deep ovenproof dish or individual dishes. Top with the mashed potato and corn. Sprinkle over grated cheese if wished. Bake for 15-20 minutes, until topping is golden and filling is hot. Serve with your favourite vegetables on the side.

Tips

How to clean leeks

To clean the dirt from the leeks it is easy if you slice them first and then put them into a colander. Wash under running water and then drain well before using.

Rate and Review

27 Ratings Corn and Potato-Topped Chicken Pie


Reviews (27)


Patricia Newton's Rating
Jeannette Sorensen's Rating
shelley Bishop's Rating
Linda Davis's Review | Rating

Easy to prepare earlier in the day, cover with clingfilm in friidge ready to put in the oven later.Very tasty & very very more ish !!

Helen Keoghan's Rating
Karen Smith's Rating
Tania Gillling's Rating
Jo Gerrard's Review | Rating

We loved this recipe easy and tasty

Jan Wilson's Review | Rating

This went down a treat and what is even better I halved the recipe and there is still enough for tomorrow night's tea. Will definitely be sending this on to whoever wants it.
Thanks
Jan Wilson

Natasha Edlin's Review | Rating

Love this recipe! So easy to make and so yummy. Had for lunch the next day too!

Lynne Roach's Review | Rating

Loved this recipe and ohhh so yummy!

Wendy Hicks's Review | Rating

This recipe is one of the best I have made and dished up. The other half loved it too!

Cathy Lawson's Review | Rating

Really good - I didn't have creamed corn so used whole kernel and mixed in sour cream with the mash potato - very good! Will make this meal again

Natasha Edlin's Review | Rating

Made it again tonight - the supermarket was out of leeks so I replaced with onion. Was just as good!

Marisa Pepperell's Review | Rating

So easy to make. And really yum!! I will definitely be making this again.

Jazmin's Rating
Jazmin's Review | Rating

Delicious!

Helen's Review | Rating

Easy to make and very tasty. The family loved it and were back for seconds. As I had some left over Roast Chicken from the night before I used it up in this recipe.

Justine's Rating
Jenny's Review | Rating

This really tasty. Utterly yum!
Thanks Food In A Minute. Just love your recipes :)

Carlene's Review | Rating

Make this for the first time during the week. Hubby went back for a 3rd helping. Very yummy

fay's Review | Rating

looks real nice and filling going to try this

pip's Rating
wayne's Review | Rating

This recipe is great have made a few times and modified as I've gone along. I add some wholegrain mustard and a bit of cream and lemon juice to the leek sauce, add some parmesan to the potatoes and top with grated cheese before baking.

Tracey Morris's Review | Rating

Winter comfort food! Delicious!

Rosh P's Review | Rating

Was soo easy to make and had good flavour

Raewynne Banks's Review | Rating

I have made this on three occasions now and my wife thinks I'm quite clever. It's delicious and easy to make so it definitely rates 5 stars.