A delicious golden-brown pie sits on a wooden platter, beside a bowl of green peas mixed with corn and broccoli. A can of Green Giant sweetcorn is visible in the background, along with a glass of water with a lemon slice.

Chicken, mushroom and sweetcorn pie

Serving Time icon
Portions : 4
Clock icon
Total Time : 80 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 2 tbsp olive oil
  • 3 x 150g chestnut button mushrooms
  • 2 garlic cloves, finely chopped
  • 1 onion, chopped
  • 600g chicken breast, chopped
  • 340g tin Green giant sweetcorn, drained
  • For the white sauce:
  • 40g unsalted butter
  • 40g plain flour
  • 300ml semi skimmed milk
  • 250ml chicken stock, made with ½ stock cube
  • 2 tsp Dijon mustard
  • A handful flat leaf parsley, chopped
  • A little plain flour, for dusting
  • 500g puff pastry
  • 1 medium egg, beaten
Equipment
  • Deep frying pan or saute pan with lid
  • Pie dish
  • Pastry brush

Preparation

  1. Heat half the oil in the pan and cook the mushrooms, over a high heat, for 5-10 minutes, until golden, adding in the garlic for the last minute. Remove from the pan and place to one side. Heat the remaining oil in the same pan and cook the onion and chicken for 5-10 minutes on medium, until golden. Stir the mushrooms back into the pan with the sweetcorn and season. Cook for 1 minute then remove from the heat.
  2. Meanwhile, melt the butter in a medium pan and then stir in the flour. Cook for 1 minute then remove from the heat. Slowly add in the milk and stock, a little at a time, until you have a smooth liquid. Cook, stirring, over a medium heat, until thickened, then bring to the boil and cook, stirring for 2 minutes. Add in the mustard and parsley and season.
  3. Mix the sauce and chicken mixture together then spoon into a 1.5/2 litre pie dish. Roll the puff pastry out on a lightly floured surface until about 0.5cm thickness. Cut out a piece of pastry that will cover and slightly overhang your pie dish. Then cut thin strips from the remaining pastry.
  4. Brush the edges of the pie dish with beaten egg and stick the thin strips of pastry around the edge. Brush again with egg then lay the large piece of pastry over the top. Press the edges down and seal together by pressing with a fork. Trim any overhanging pastry. Brush the top with beaten egg and decorate with leaf shapes cut out from any leftover pastry. Make 2-3 slits in the top of the pie to allow the steam to escape then cook in the oven for 20-25 minutes, until golden.
  5. Serve with extra sweetcorn, peas and broccoli.