Chicken & sweetcorn pies

Chicken & sweetcorn pies

This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen

Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 35 mins

Method

  1. Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
  2. Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
  3. Push each square into the oiled tin, making sure it is pushed right into the edges
  4. Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
  5. Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don't worry if they don't cover all the filling.
  6. Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.

Per serving

488 kcalories, protein 19g, carbohydrate 33g, fat 32 g, saturated fat 13g, fibre 0g, sugar 2g, salt 0.83 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

  • Binder photo Lorraine

    08 April 2010

    Lorraine commented on this recipe

    The recipe sounds both easy and delicious but what sized tin do you use?

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  • Binder photo Morland Farm Shop

    08 April 2010

    Morland Farm Shop commented on this recipe

    Hi Lorraine, As the pastry squares are 12cm by 12cm I imagine the tin should be one that fits a 12cm square. We are only a Primary School so don't rely on our logic. Headteacher

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  • Binder photo Morland Farm Shop

    08 April 2010

    Morland Farm Shop commented on this recipe

    Tried the recipe in preparation of using it with our Year 6 10/11 year olds next term. Sealed the chicken after cutting it into strips and chunks and before putting it into the pie, on a very high heat in a little olive oil... very quickly... just a a minute or so. It tenderised the chicken and sealed in the juices for cooking. Be careful not to desicate the meat though... and it was a very adult orientated operation. Headteacher.

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  • Binder photo Clare

    08 April 2010

    Clare commented on this recipe

    can you explain how a recipe that requires ready cooked chicken, ready made pastry, canned sweetcorn and frozen peas is going to teach any kid about food?? why not go to the shop and buy a chicken pie?

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  • Binder photo Suew

    10 April 2010

    Suew commented on this recipe

    I was a little confused by which tin to use - in the end we opted to make 1 large pie! The mixture seemed a little runny - I thought it could do with something to thicken it? On the whole, I think this is a great recipe for children to learn how to cook. I don't agree that everything needs to be fresh and natural - the point is that children are learning the basic skills and will understand how recipes work. Perhaps later, when they are more skilled they can go on to making their own pastry, but I can't see what is wrong with using tinned sweetcorn and frozen peas.

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  • Binder photo Suew

    10 April 2010

    Suew rated this recipe

    3 stars

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  • Binder photo Naomi

    22 April 2010

    Naomi rated and commented on this recipe

    5 stars

    These pies are amazing! The age range for making these with children is 8-14 but I made them with my 18 month old, my 4 year old and my 6 year old. They all made their own pies and thoroughly enjoyed making and eating them. The filling is so versatile as well.

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  • Binder photo Manders

    16 August 2010

    Manders commented on this recipe

    Thank you for the idea of this recipe it will stop me buying shop bought chicken pies ever again. Putting the pies in muffin tins made perfect portion sizes for the kids and they looked adorable on the plates, the kids couldn't believe they'd made them themselves. We did use a different filling though because I know my kids like this chicken hotpot sauce I got from another recipe on this site and it worked very well. Will try this filling though as it sounds tasty.

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  • Binder photo Bonnie

    07 September 2010

    Bonnie commented on this recipe

    great idea to put them in a muffin tin! Will try that one myself. Thanks!

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Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 35 mins

Ingredients

  • 500g puff pastry , plus flour for dusting
  • 2 skinless cooked chicken breasts
  • 3 tbsp canned or frozen, defrosted sweetcorn
  • 3 tbsp frozen peas , defrosted
  • 6 tbsp double cream
  • 1 tsp Dijon mustard
  • 1 egg , beaten
  • oil , for brushing
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Per serving

488 kcalories, protein 19g, carbohydrate 33g, fat 32 g, saturated fat 13g, fibre 0g, sugar 2g, salt 0.83 g

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