Chicken, corn and leek pie
Dan and Steph show us how to whip up a hearty family pie. The secret ingredient? Chicken and corn soup!
Note: + cooling time
- 2 sheets puff pastry, just thawed
- 100g unsalted butter
- 2 leeks, pale section only, thinly sliced
- 300g tub Coles Kitchen Chicken & Corn Soup
- 2 garlic cloves, crushed
- 2 tbs dried mixed herbs
- 2 tbs chopped flat-leaf parsley
- 1/2 Coles Hot Roast Chicken, bones and skin removed, meat shredded
- 2 1/2 tbs plain flour
- 1/2 cup (40g) finely grated parmesan
- 1 egg, lightly whisked
- Sesame seeds, to sprinkle
Preheat oven to 220°C. Grease a pie dish. Press 1 sheet of pastry firmly into the base and sides of the dish, trimming excess.
Line the pastry with a piece of baking paper and fill with baking weights or rice. Bake for 10-12 mins. Remove weights and paper. Bake for a further 5 mins or until dry to the touch, then set aside to cool.
Meanwhile, heat butter in a frying pan over medium-high heat. Add the leek and cook, stirring, for 8 mins or until leek starts to caramelise.
Combine the soup, garlic, dried herbs, parsley, chicken, flour and parmesan in a bowl. Add the leek and stir to combine. Spoon into the pastry case. Brush the edges of the pastry with a little egg. Top with the remaining sheet of pastry, trimming excess. Press the edges to seal.
Brush the top of the pastry with more egg and sprinkle with sesame seeds.
Bake for 30 mins or until the filling is heated through and the pastry is golden and puffed. Set aside to cool slightly before serving