Name: Creamy Chicken and Corn Pie
Prep time: 15 min
Cook time: 35 min
Yield: Makes 4-5
Ingredients: 1 leek, sliced and washed; 2-3 cups Wattie's frozen Chuckwagon Corn Mix; 420 g can Wattie's Condensed Creamy Chicken Soup; Handful fresh parsley leaves, chopped; 2 Tbsp sour cream; 600 g cooked chicken*, cut into 2cm pieces; 2 ½ sheet pre-rolled puff pastry (thawed); Milk or beaten egg to glaze

Pies are fabulous in winter, with golden pastry hiding a delicious creamy chicken filling loaded with vegetables.

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Makes 4-5

Prep Time 15 minutes

Cook Time 30-35 minutes

Easy

Ingredients

1 leek, sliced and washed

2-3 cups Wattie's frozen Chuckwagon Corn Mix

420 g can Wattie's Condensed Creamy Chicken Soup

Handful fresh parsley leaves, chopped

2 Tbsp sour cream

600 g cooked chicken*, cut into 2cm pieces

2 ½ sheet pre-rolled puff pastry (thawed)

Milk or beaten egg to glaze

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Heat a dash of oil in a frying pan and stir fry leek over a medium low heat until softened. Add Wattie's frozen Chuckwagon Corn Mix, stirring for 2-3 minutes until thawed. Remove from the heat.

Step 2

Add Wattie's Condensed Creamy Chicken Soup, parsley, sour cream and cooked chicken. Stir to mix, season to taste with a little salt and pepper. Spoon mixture into a 24cm diameter pie dish**.

Step 3

Preheat oven to 210°C (fan assisted).

Step 4

Roll 2 sheets of pastry out together, large enough to cover the top of the pastry dish. Cut the remaining ½ pastry sheet into 2-3cm strips. Wet the edge of the pie dish and place the pastry around the edge. Brush the pastry edge with water, carefully place the pastry lid over the filling, pressing the edges together firmly, trim the pastry. Brush with milk or a beaten egg glaze.

Step 5

Bake in the preheated oven for 15 minutes then reduce heat to 190°C (fan assisted) for a further 20-25 minutes, until pastry is risen and golden.