Creamy chicken and corn pie
Homemade pie has always been a Kiwi favourite, and this recipe has to be one of the quickest and easiest we’ve found. The secret is pre-cooked chicken!
Ingredients
Method
Ingredients
- 1 leek, sliced and washed
- 2 cups Wattie’s® Chuckwagon Corn
- 420g can Wattie’s® Condensed Creamy Chicken Soup
- Handful fresh parsley leaves, chopped
- 2 Tbsp sour cream
- 600g cooked chicken, cut into 2cm pieces
- 2 ½ sheets pre-rolled puff pastry, thawed
- Milk or beaten egg to glaze
Method
- Heat a dash of oil in a frying pan and stir fry leek over a medium low heat until softened. Add Wattie’s Chuckwagon Corn, stirring for 2-3 minutes until thawed. Remove from the heat.
- 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.
- Preheat oven to 210°C (fan-forced).
- 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.
- Bake in the preheated oven for 15 minutes then reduce heat to 190°C (fan-forced) for a further 20-25 minutes, until pastry has risen and golden.