Quick Chicken & Corn Pies

bowl Serves 4


  • 2 cups shredded cooked Chicken
  • 425g can Creamed Corn
  • 1 cup Grated Cheese
  • 2 Tbsp chopped Parsley
  • 3 sheets ready rolled Puff Pastry, thawed if frozen
  • 1 Egg, lightly beaten
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  • Preheat the oven to 180ºC. Lightly grease 4 individual pie dishes.

  • Combine the shredded chicken, creamed corn, cheese and parsley.

  • Cut out 4 circles from the pastry large enough to line the base and sides of each pie dish. Place the pastry into the pie dishes then place a quarter of the filling into each pastry case.

  • Cut 4 circles of pastry for the tops of the pies. Place them over the filling. Trim the edges and crimp with a fork to seal. Use the pastry trimmings to cut decorations if desired.

  • Brush the tops of the pies with the beaten egg. Prick the pastry top with a sharp knife to allow steam to escape.

  • Bake the pies in the preheated oven for 25 minutes, or until the pastry is golden brown.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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