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Country chicken and corn pies

  • 0:25 Prep
  • 0:40 Cook
  • Makes 8


  • 2 teaspoons olive oil
  • 1 small brown onion, chopped
  • 1 small carrot, peeled, chopped
  • 1 small zucchini, chopped
  • 500g chicken breast fillets, finely chopped
  • 2 x 125g cans creamed corn
  • 1 cup frozen peas
  • 1/2 cup Massel chicken style liquid stock
  • 1 tablespoon cornflour
  • 6 sheets frozen ready-rolled reduced-fat puff pastry, partially thawed


  • 1
    Heat oil in a saucepan over medium heat. Add onion, carrot and zucchini. Cook, stirring, for 3 minutes or until onion has softened. Add chicken. Cook, stirring, for 5 minutes or until chicken is cooked through. Stir in corn, peas and stock. Reduce heat to low. Cook, stirring occasionally, for 10 minutes or until slightly thickened.
  • 2
    Combine cornflour and 1 tablespoon cold water in a jug. Stir into chicken mixture. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until gravy boils and thickens. Set aside for 15 minutes to cool.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Lightly grease eight, 8cm (base) round pie tins. Cut 4 pastry sheets in half diagonally. Line base and side of prepared tins with pastry. Cut each remaining pastry sheet into 4 squares. Spoon chicken mixture into pastry cases. Top with pastry squares. Press edges with a fork to seal. Trim edges.
  • 4
    Bake for 20 minutes or until golden and heated through. Serve.

Source: taste.com.au


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