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Corn and Potato-Topped Chicken Pie
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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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Cream Style Corn

Cream Style Corn has been a Kiwi favourite for generations. Wattie's uses only the finest Hawke's Bay corn for a cream style corn that is full of goodness, flavour and taste.

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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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
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