Curry Chicken and Corn Pie

Curry Chicken and Corn Pie


September 23, 2015

  • Prep: 10 mins
  • Cook: 8 hrs
  • Yields: 4


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


11. Mix the curry powder and Vegeta with the water in a 500 ml jug, add the can of soup and stir.

22. Place diced chicken and corn in the slow cooker and pour the soup mixture over.

33. Place the lid on the slow cooker and cook on low for 8 hours.

44. Pre-heat the oven to 170 degrees, spray cooking oil over the pie dish and line with puff pastry.

5Pour in the cooked chicken mixture and place the 2nd sheet of puff pastry over the pie.

6Pierce the top of the pie a few times and brush whisked egg over the top of the pie.

Submitted by Janine Spurtacz


1 Review


November 26, 2015

So Yummy! Well worth a try.

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