Creamy chicken, corn & mustard pie

Cooking Soups Creamy chicken, corn & mustard pie

Clever ingredient shortcuts make this creamy chicken pie easy to make and ready in just 35 minutes.

Lables: Low carb Low sugar Lower gi Fish free Peanut free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
  2. Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
  3. Bake for 25 minutes or until the pastry is golden and the pie is cooked through.

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1 barbecued chicken, skin and bones removed, meat shredded
420g can cream of chicken soup
310g can corn kernels, drained
250ml Philadelphia Cream for Cooking
50g baby spinach leaves
1 tbsp wholegrain mustard
1 egg, lightly whisked
1 sheet frozen shortcrust pastry, just thawed
1 tsp poppy seeds
1 tsp sesame seeds

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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