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Creamy Chicken, Corn & Mustard Pie

by chef@home (follow)
Easy (2874)      Family (1525)      Quick (1387)      Simple (966)      Kids (743)      Chicken (692)      Party (142)      Spinach (135)      Pie (83)      Bake (55)     
This cheat's pie recipe will be a favourite dish for your family. You can easily make this pie with any roast chicken leftover and cream chicken soup.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 6 servings

1 whole roast chicken
420g can cream of chicken soup
500g frozen corn kernels
250ml Philadelphia Cream for Cooking
50g baby spinach leaves
1 tablespoon wholegrain mustard
1 egg, lightly whisked
2 sheets frozen shortcrust pastry, just thawed
1 teaspoon sesame seeds
mixed salad, to serve

Shred the roast chicken. Set aside.

Preheat oven to 200°C. Combine the soup, cream and mustard in a bowl, mix well.

Place the shredded chicken meat and corn in a large overproof dish.

Pour the creamy soup mixture on top.

Scatter the spinach leaves on top.

Brush the edges of the dish with some of the egg wash. Place the pastry on top of the dish. Trim off any excess and decorate with the excess. Use a fork to seal the edges.

Brush the pastry with the remaining egg wash. Sprinkle with sesame seeds.

Bake for 30 minutes or until the pastry is golden and pie is cooked through.

Remove from the oven and rest for 10 minutes. Slice and serve warm.

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