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Creamy Chicken and Corn Pie
Creamy Chicken and Corn Pie

Creamy Chicken and Corn Pie

2 Review(s)
Cook Minutes 50 Min
Prep : 15 minutes Cook: 30-35 minutes DIFF : Easy As
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Pies are fabulous in winter, with golden pastry hiding a delicious creamy chicken filling loaded with vegetables.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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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.
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