Easy to cook Chicken & Corn Pies using a Pie Maker. Even the kids can make these!


  • 5 sheets Shortcrust Pastry (thawed)

  • 5 sheets Puff Pastry (thawed)

  • 1tbs Oil

  • 250g chicken thigh fillets (diced)

  • 1 x 130g creamed corn

  • 1/2 cup thickened cream

  • 2 spring onions

  • 1/2 tsp french mustard

  • 1 small chicken stock cube

  • 1/2 cup frozen peas

  • 1tbs corn flour

  • 1/2 cup water


  • 1.

    Heat oil in pan, add chicken, cook until brown. Stir in creamed corn, cream, spring onions, mustard, crumbed stock cube and peas. Mix well. Blend water with cornflour and stir into mixture. Stir over low heat until mixture boils and thickens. Leave to cool.

  • 2.

    Using the pastry cutter from your Pie Maker cut out pie bases with the Shortcrust Pastry and tops from the Puff Pastry. Place bases into pie maker and fill with chicken and corn filling. Be careful not to overfill. Place top over each pie and cook until recommended time according to your pie maker's instructions. This time should generally be approcximately 8 minutes or until golden brown.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 401kj
  • Fat Total 28g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 27g
  • Sugar 0g
  • Sodium 170mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Add 1 tsp of curry powder to the mixture to make Chicken, Corn and Curry Pies.

Depending on your brand of Pie Maker, it should only take about 8 minutes to cook the pies. It is recommended that you check your pie maker instructions before use.

You can freeze the pies.

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