Curry Chicken and Corn Pie

Submitted by Janine Spurtacz

Curry Chicken and Corn Pie

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Serving: 4
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • 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


  • 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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