Prep
0-15 mins
Cook
35 MIN
Ingredients
1
Leek, sliced and washed
2-3 cups
Wattie's frozen chuckwagon corn mix
1 can
420 g Wattie's condensed creamy chicken soup
-
Handful fresh parsley leaves, chopped
2 tbsp
Sour cream
600 g
Cooked chicken, cut into 2cm pieces
2 1/2 sheets
Pre-rolled puff pastry (thawed)
-
Milk or beaten egg to glaze
Instructions
Step 1
Heat a dash of oil in a frying pan and stir fry leek over a medium low heat until softened. Add Watties's frozen Chuckwagon Corn Mix, stirring for 2-3 minutes until thawed. Remove from the heat.
Step 2
Add Watties's Condensed Creamy Chicken Soup, parsley, sour cream and cooked chicken. Stir to mix, season to taste with a little salt and pepper. Spoon mixture into a 24cm diameter pie dish.
Step 3
Preheat oven to 210°C (fan assisted).
Step 4
Roll 2 sheets of pastry out together, large enough to cover the top of the pastry dish. Cut the remaining ½ pastry sheet into 2-3cm strips. Wet the edge of the pie dish and place the pastry around the edge. Brush the pastry edge with water, carefully place the pastry lid over the filling, pressing the edges together firmly, trim the pastry. Brush with milk or a beaten egg glaze.
Step 5
Bake in the preheated oven for 15 minutes then reduce heat to 190°C (fan assisted) for a further 20-25 minutes, until pastry is risen and golden.