recipes

Creamy Chicken & Corn Pot Pies

  • MEAL TYPE Snack/Light meal
  • PREPARATION 15 minutes
  • COOKING 20 minutes
  • SERVES 4

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Method

  • Preheat oven to 180oC.
  • Spoon vegetables into four 500ml capcity ovenproof bowls or ramekins. 
  • Heat a non-stick frying pan and cook the chicken. Combine a little of the soup with cornflour to make a smooth paste. Add the soup, creamed corn and cornflour mixture and bring to the boil, then pour the chicken and soup over the vegetables. 
  • Scrunch a sheet of filo pastry and use to top each pie. Spray with olive oil spray then sprinkle with sesame seeds. Bake for 15 minutes or until golden and heated through.

Ingredients

3 cups frozen pea, corn and carrot mixture
1 x 500g can Campbell's Country Ladle Creamy Chicken soup
3 tsp cornflour
500g chicken breast fillet, thinly sliced
130g can creamed corn
4 sheets filo pastry, defrosted
olive oil spray
2 tbsp sesame seeds

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