Everyday Meals

Chicken & Corn Pies


Easy to make little pies filled with chicken, corn and bacon in a creamy mustard sauce.

Prep time:10 mins

Cook time:20 mins

Makes: 12


  • 3 sheets frozen shortcrust pastry, thawed
  • 2 cups diced cooked chicken
  • 420g can Edgell Corn Kernels, drained
  • 1 rasher bacon, chopped
  • ½ cup grated tasty cheese
  • 2 eggs, lightly beaten
  • 1 teaspoon Dijon mustard
  • ¼ cup sour cream
  • 1 tablespoon chopped chives


Step 1

Cut each sheet of pastry into 4 squares. Gently press pastry squares into 12 x 1/3 cup capacity greased muffin pans, gently pressing pastry folds together.

Step 2

Combine chicken, Edgell Corn Kernels, bacon, cheese, eggs, mustard, sour cream, chives and pepper in a bowl. Mix well. Spoon the mixture evenly into pastry cases.

Step 3

Bake in a preheated oven at 200°C for 20-25 minutes or until golden. Stand for 5 minutes before serving.

Tasty Tip!

Using a BBQ chicken for this recipe gives it extra flavour.

Chicken  Corn Pies
User rating:
  • 5

Featured in this recipe

  • Corn Kernels 420g

    Corn Kernels 420g

Recommended Recipes

  • Potato  Spinach Frittata

    Potato & Spinach Frittata

  • Tuna Artichoke  Walnut Salad

    Tuna, Artichoke & Walnut Salad

  • Weekday Curried Chicken And Rice

    Weekday Curried Chicken And Rice