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Chicken & sweetcorn pies

Chicken & sweetcorn pies

A star rating of 3.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 6

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

Nutrition: per serving
low insalt0.83g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 3

    Push each square into the oiled tin, making sure it is pushed right into the edges

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2010

Goes well with


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A star rating of 3.6 out of 5.5 ratings

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