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Creamy chicken, corn & mustard pie
Creamy chicken, corn & mustard pie
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Shortcut ingredients create quick, creamy chicken pie in 35 minutes.
Ingredients:
  • 1 barbecued chicken, skin and bones removed, meat shredded
  • 420g can cream of chicken soup
  • 310g can corn kernels, drained
  • 250ml Bulla Cooking Cream
  • 50g baby spinach leaves
  • 23.40 gm wholegrain mustard
  • 1 egg, lightly whisked
  • 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
  • 1 tsp poppy seeds
  • 3.00 gm sesame seeds
Instructions:
  • Preheat your oven to a toasty 200°C. Mix together the chicken, soup, corn, cream, baby spinach, and mustard in a 1L (4-cup) oven-safe dish.
  • 1. Brush the dish edges with egg, then lay the pastry on top and trim any excess. Seal the edges with a fork and brush the pastry with the remaining egg. Finally, sprinkle with poppy and sesame seeds. Enjoy!
  • Bake until the pastry is a beautiful golden color and the pie is fully cooked, about 25 minutes.

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