Chicken & sweetcorn pies
Cooking time
Prep: 25 mins Cook: 35 minsSkill level
EasyServings
Makes 6This 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
- kcalories
- 488
- protein
- 19g
- carbs
- 33g
- fat
- 32g
- saturates
- 13g
- fibre
- 0g
- sugar
- 2g
- salt
- 0.83g
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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
- Push each square into the oiled tin, making sure it is pushed right into the edges
- 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.
- 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.
- 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.
Recipe from Good Food magazine, May 2010
Comments, questions and tips
Comments
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.
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.
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.
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.
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.