Chicken and sweetcorn puff pastry pie

Name: Chicken and sweetcorn puff pastry pie | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 350g Asda Firm & Flavoursome Baby Potatoes, halved or quartered; 1 tbsp Vegetable Oil; 1 Asda Mild & Sweet Trimmed Leek, washed and sliced; 400g pack Asda Tender Chicken Breast Mini Fillets, cut into bite-size chunks; 400g tin Asda Cream of Chicken Soup; 250g Asda Frozen For Freshness Garden Peas, defrosted and drained; 326g tin Asda Just Essentials Sweetcorn in Water, drained; 320g pack Asda Ready Rolled Puff Pastry; 1 egg yolk, beaten (optional)

This cheat’s take on a classic uses a pastry sheet for some instant pie magic. An easy treat to start the week.

By Asda Good Living,23rd February 2024

Cook: 40 Mins

Serves: 4

Price: £1.67 per serving

Nutritional Information

Each 335g serving contains

Energy
8687kj
620kcal

31%

Fat
26.1g

High
37%

Saturates
10.1g

High
51%

Sugars
10.7g

Low
12%

Salt
1.07g

Med
18%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2593kj/620kcal

Ingredients

350g Asda Firm & Flavoursome Baby Potatoes, halved or quartered

1 tbsp Vegetable Oil

1 Asda Mild & Sweet Trimmed Leek, washed and sliced

400g pack Asda Tender Chicken Breast Mini Fillets, cut into bite-size chunks

400g tin Asda Cream of Chicken Soup

250g Asda Frozen For Freshness Garden Peas, defrosted and drained

326g tin Asda Just Essentials Sweetcorn in Water, drained

320g pack Asda Ready Rolled Puff Pastry

1 egg yolk, beaten (optional)

Method

Preheat the oven to 220ºC/200ºC fan/gas 7. Toss potatoes with 2 tsp oil in a roasting tin and roast for 35–40 mins until crisp and cooked through.

Meanwhile, heat remaining oil in a large non-stick pan and cook the leeks over a medium-low heat for 5 mins until softened. Increase the heat slightly, add the chicken and cook for 5–6 mins until lightly browned all over.

Add the soup, peas and sweetcorn to the chicken and leeks, stir to mix and simmer gently, uncovered, for 2–3 mins until reduced slightly and thickened. Transfer to a casserole or pie dish (ours measured 17x26cm).

Lay the pastry sheet over the top and trim the pastry to fit just over the edge of the pie. Brush with the egg yolk, if using. Use a fork to push down and seal the edges. Cook for 15–20 mins until golden, shaking the potatoes when the pie goes in the oven.

Serve the pie straight away with the roasted potatoes on the side.

If you have any leftover pastry cut into strips, sprinkle with grated cheese and bake for a speedy side.