Chicken & sweetcorn pies

Chicken & sweetcorn pies

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(3 ratings)

Prep: 25 mins Cook: 35 mins


Makes 6
This fun and easy-to-make dish is perfect for getting kids aged 8-14 years busy in the kitchen

Nutrition and extra info

Nutrition: per serving

  • kcal488
  • fat32g
  • saturates13g
  • carbs33g
  • sugars2g
  • fibre0g
  • protein19g
  • salt0.83g
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  • 500g puff pastry, plus flour for dusting
  • 2 skinless cooked chicken breasts
  • 3 tbsp canned or frozen, defrosted sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 3 tbsp frozen peas, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 6 tbsp double cream
  • 1 tsp Dijon mustard
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • oil, for brushing


  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.

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Comments (13)

cornercube's picture

Chopped up the chicken quite small and sealed in a pan with dried sage.
Rolled out the pastry into a square and cut into three strips and then three strips the other way to make nine small squares. Added seasoning to the chicken mix. Used muffin tins, delicious, went down a treat with the whole family.

jamgeorge's picture

Delicious, I added white wine, black pepper and bit of honey to my chicken when I cooked it fresh. Made a diary free pie also, with goats cream! Fantastic.

kathrynv's picture

Quick, simple and tasty. I oven baked the chicken myself, adding sage, butter and seasoning and added a little sage to the pie filling before I put it in the oven. I also made this as one large pie rather than individuals. My son, who is 10, helped out and we had great fun.

mathieson999's picture

Hi All, I used Muffin tins as well and the results were excellent. Kids really enjoyed making them and they did look almost professional when served up.

Obviously made the squares slightly smaller and going to use the same squared puff pastry idea for apple pies next week.

Great fun and very little effort required.

mathieson999's picture

Hi All, I used Muffin tins as well and the results were excellent. Kids really enjoyed making them and they did look almost professional when served up.

Obviously made the squares slightly smaller and going to use the same squared puff pastry idea for apple pies next week.

Great fun and very little effort required.

bonluv5's picture

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

mrsruse's picture

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.

olilutheo's picture

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.

firestarter's picture

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.

cholli's picture

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?

Morland Primary's picture

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.

Morland Primary's picture

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.


wattle18's picture

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

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