Creamy chicken, corn & mustard pie

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

Recipe «Creamy chicken, corn & mustard pie» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.