All Recipes

Corn and potato-topped chicken pie

Prep

15-30 mins

Total

1 HR 5 MIN

Servings

5 servings

Ingredients

600 g

Chicken breast or thigh fillets, skin removed

500 g

Potatoes, peeled and cut into even sized pieces

410 g

Can Wattie's cream style corn

50 g

Butter

1 

Leek, sliced and cleaned

3 tbsp

Flour

1 cup

Chicken stock

1/2 cup

Milk

1 cup

Wattie's frozen baby peas

1 

Handful chopped fresh parsley

1/4 cup

Grated cheese (optional)

Instructions

Step 1

Preheat oven to 180°C fan bake. Place the chicken in a baking dish and drizzle over a little oil. Cook for 20-30 minutes until chicken is cooked through. Cut chicken into bite sized pieces. Set aside.

Step 2

Cook potatoes in boiling water until tender. Drain and mash. Stir through Wattie's Cream Style Corn. Season to taste.

Step 3

Melt the butter in a saucepan. Add the sliced leek and cook until the leek starts to soften but not brown. Stir in the flour. Gradually add the chicken stock and milk, stirring continuously until the sauce thickens and boils.

Step 4

Add Wattie's frozen Baby Peas to the sauce. Remove from the heat. Stir in cooked chicken and parsley. Season to taste. Spoon the mixture into a deep ovenproof dish or individual dishes. Top with the mashed potato and corn. Sprinkle over grated cheese if wished. Bake for 15-20 minutes, until topping is golden and filling is hot. Serve with your favourite vegetables on the side.

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