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Chicken, Corn & Leek Pie

Home  >  Inspire & Create  >  Entertaining Share Food  >  Chicken, Corn & Leek Pie


Chicken, Corn & Leek Pie


20 mins


55 mins






  • 2 tsp olive oil
  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
  • 2 bacon rashers, coarsely chopped
  • 1 leek, pale section only, sliced
  • 2 celery sticks, thinly sliced
  • 1½ cups (240g) frozen corn kernels
  • ¼ cup (35g) plain flour
  • 1 tbs miso paste
  • ¼ cup (60ml) thickened cream
  • 1 Coles Australian Free Range Egg, lightly whisked
  • Coles Australian Beetroot Slaw, to serve


  1. Heat half the oil in a large frying pan over high heat. Cook half the chicken, turning occasionally, for 5 mins or until golden brown. Transfer to a bowl. Repeat with the remaining oil and chicken.
  2. Add bacon, leek and celery to the pan and cook, stirring, for 5 mins or until leek softens. Return chicken to the pan with corn. Sprinkle over the flour and stir for 2 mins or until well combined. Add the stock and miso paste and cook, stirring, for 5 mins or until mixture boils and thickens. Add the cream and tarragon or parsley and stir to combine. Season. Set aside to cool.
  3. Preheat oven to 200°C. Place the chicken mixture in an 8-cup (2L) ovenproof dish. Brush pastry sheets with egg. Use a star-shaped cutter to cut out stars and arrange over chicken mixture. Season with salt.
  4. Bake for 25-30 mins or until pastry is golden and pie is heated through. Serve with beetroot slaw.