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Paprika chicken and corn pie

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free

Filled with leek, corn, and coriander, this spiced chicken and veggie pie is an easy and delicious way to switch up your go-to pie recipe. It will warm everyone up from the inside out.

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, + cooling & chilling time
Paprika chicken and corn pie


  • 2 corn cobs, husks and silk removed
  • 1 tbs olive oil
  • 6 Coles Australian RSPCA Approved Chicken Thigh Fillets, chopped
  • 1 leek, pale section only, thinly sliced
  • 1 1/2 tsp ground paprika
  • 1 tbs miso paste
  • 1/4 cup (35g) plain flour
  • 1 cup (250ml) chicken stock
  • 4 sheets frozen puff pastry, just thawed
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs milk
  • 1/2 cup finely chopped coriander

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.


  1. Step 1

    Use a serrated knife to cut down the side of the corn to release kernels. Heat half the oil in a frying pan over high heat. Cook the chicken, in 2 batches, stirring, for 5 mins or until brown all over. Transfer to a heatproof bowl.
  2. Step 2

    Add remaining oil to the pan. Reduce heat to medium. Add the leek and corn kernels and cook, stirring, for 2-3 mins or until tender. Return chicken to pan with paprika and cook, stirring, for 1 min or until aromatic. Stir in miso paste. Add flour and cook, stirring, for 1 min or until mixture is grainy. Add stock and cook, stirring, for 5 mins or until the mixture thickens. Cool. Transfer to a heatproof bowl. Place in fridge for 1 hour to chill.
  3. Step 3

    Preheat oven to 200°C. Line a large baking tray with baking paper. Place 3 pastry sheets on a clean work surface. Cut out a 25cm disc from each sheet. Place 1 disc on lined tray. Whisk egg yolk and milk in a small bowl. Brush a little egg mixture around the edge of the pastry.
  4. Step 4

    Cut a 23cm disc from each remaining pastry disc to make two 2cm borders. Place 1 border over the pastry disc on the tray. Brush with egg mixture and top with the remaining border. Stir coriander into the chicken mixture. Spoon the chicken mixture inside the border. Cut another 25cm disc from the remaining pastry sheet. Place over chicken mixture and press down gently to seal. Brush pastry with remaining egg mixture and season. Cut a small slit in the centre.
  5. Step 5

    Bake for 30-35 mins or until golden brown and heated through.

Nutrition Information

Per Serve

Energy: 2835kJ/678 Cals (33%)

Protein: 39g (78%)

Fat: 31g (44%)

Sat fat: 11g (46%)

Carb: 59g (19%)

Sugar: 5g (6%)

Fibre: 8g (27%)

Sodium: 937mg (47%)