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Chicken, leek and corn family pie

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Hit refresh on dinner with this Chicken, leek and corn family pie recipe. It’s quick to prep, full of veggies and big on flavour. Tick, tick, tick!

  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes

Ingredients

  • 1 tbs olive oil
  • 6 (about 650g) Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 celery sticks, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (35g) plain flour
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) thickened cream
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 1 corn cob, husk and silk removed, kernels removed
  • 1 tbs wholegrain mustard
  • 2 tbs finely chopped chives
  • 1 sheet (25cm) ready-rolled puff pastry
  • 1 Coles Australian Free Range Egg, lightly whisked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 mins or until browned all over. Transfer to a plate. Repeat with the remaining chicken.

  2. Step 2

    Add the leek, celery and garlic to the pan. Cook, stirring, for 5 mins or until leek softens. Return the chicken to the pan. Sprinkle the flour over the chicken mixture. Cook, stirring, for 2 mins or until flour is combined. Add the stock. Cook, stirring, for 2 mins or until sauce boils and thickens. Remove from heat. Add the cream and stir to combine. Add the asparagus, corn kernels, mustard and chives and stir to combine. Season with salt and pepper.

  3. Step 3

    Spoon the chicken mixture into an 8-cup (2L) capacity ovenproof dish. Place the pastry over the filling. Use a sharp knife to trim edges. Press down pastry edge with a fork. Lightly brush with the egg. Place on a baking tray. Bake for 30 mins or until golden.

Chicken, leek and corn family pie

Chicken, leek and corn family pie
  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs olive oil
  • 6 (about 650g) Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 celery sticks, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (35g) plain flour
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) thickened cream
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 1 corn cob, husk and silk removed, kernels removed
  • 1 tbs wholegrain mustard
  • 2 tbs finely chopped chives
  • 1 sheet (25cm) ready-rolled puff pastry
  • 1 Coles Australian Free Range Egg, lightly whisked
    Description

    Hit refresh on dinner with this Chicken, leek and corn family pie recipe. It’s quick to prep, full of veggies and big on flavour. Tick, tick, tick!

    Method

    1. Step 1

      Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 mins or until browned all over. Transfer to a plate. Repeat with the remaining chicken.

    2. Step 2

      Add the leek, celery and garlic to the pan. Cook, stirring, for 5 mins or until leek softens. Return the chicken to the pan. Sprinkle the flour over the chicken mixture. Cook, stirring, for 2 mins or until flour is combined. Add the stock. Cook, stirring, for 2 mins or until sauce boils and thickens. Remove from heat. Add the cream and stir to combine. Add the asparagus, corn kernels, mustard and chives and stir to combine. Season with salt and pepper.

    3. Step 3

      Spoon the chicken mixture into an 8-cup (2L) capacity ovenproof dish. Place the pastry over the filling. Use a sharp knife to trim edges. Press down pastry edge with a fork. Lightly brush with the egg. Place on a baking tray. Bake for 30 mins or until golden.