Corn and Potato-Topped Chicken Pie
This is like a cottage pie with a difference. A tasty chicken filling topped with a corn and potato topping – comfort food at its best.
Makes 4-5
Prep Time 20 minutes
Cook Time 45 minutes
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)
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
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. Step 2
2. Cook potatoes in boiling water until tender. Drain and mash. Stir through Wattie's Cream Style Corn. Season to taste. Step 3
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. Step 4
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
What do I need?
Select All
1
600 g chicken breast or thigh fillets, skin removed
2
500 g potatoes, peeled and cut into even sized pieces
3
410 g can Wattie’s Cream Style Corn
4
50 g butter
5
1 leek, sliced and cleaned
6
3 Tbsp flour
7
1 cup chicken stock
8
½ cup milk
9
1 cup Wattie’s frozen Baby Peas
10
1 handful chopped fresh parsley
11
¼ cup grated cheese (optional)
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