- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Clever ingredient shortcuts make this creamy chicken pie easy to make and ready in just 35 minutes.
Ingredients
- 1 barbecued chicken, skin and bones removed, meat shredded
- 420g can cream of chicken soup
- 310g can corn kernels, drained
- 250ml Philadelphia Cream for Cooking
- 50g baby spinach leaves
- 1 tablespoon wholegrain mustard
- 1 egg, lightly whisked
- 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
Method
- Step 1Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
- Step 2Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
- Step 3Bake for 25 minutes or until the pastry is golden and the pie is cooked through.
- Low carb
- Low sugar
- Lower gi
Nutrition
3786 kj
Energy
50g
Fat Total
24g
Saturated Fat
2g
Fibre
77g
Protein
370mg
Cholesterol
925.5mg
Sodium
9g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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