Submitted by Janine Spurtacz
Curry Chicken and Corn Pie
Serving: 4
Ingredients
- 500g diced chicken breast
- 1 cup frozen corn kernels
- 1 can condensed chicken soup
- 1/2 teaspoon Vegeta (vegetable) stock powder
- 1 teaspoon Keens curry powder
- 1/4 cup warm water
- 2 sheets puff pastry
- 1 whisked egg
Instructions
- 1. Mix the curry powder and Vegeta with the water in a 500 ml jug, add the can of soup and stir.
- 2. Place diced chicken and corn in the slow cooker and pour the soup mixture over.
- 3. Place the lid on the slow cooker and cook on low for 8 hours.
- 4. Pre-heat the oven to 170 degrees, spray cooking oil over the pie dish and line with puff pastry.
- Pour in the cooked chicken mixture and place the 2nd sheet of puff pastry over the pie.
- Pierce the top of the pie a few times and brush whisked egg over the top of the pie.
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So Yummy! Well worth a try.