Chicken and Mushroom Corn Pie

Chicken and Mushroom Corn Pie a healthy dish with satisfactory taste of chicken, corn and mushrooms. Try Chicken and Mushroom Corn Pie by Chef Shireen Anwar.



  • Chicken boneless ½ kg cut into 1 inch cubes
  • Butter 2 ½ ounces
  • Chopped onion 2 tbsp
  • Mushrooms sliced 4
  • Sweet corn 2 tbsp
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Mustard paste 1 tsp
  • Wooster sauce 1 tbsp
  • Ketchup 1 tbsp
  • Chili garlic sauce 2 tbsp
  • Lemon juice 2 tbsp
  • Dill finely chopped 2 tbsp
  • Coriander leaves 2 tbsp (chopped)
  • Eggs 2 hard boiled (chopped)
  • Boiled rice 1 cup
  • Cream ¼ cup
  • Egg 1 beaten for glazed
  • Puff pastry ½ kg


  1. Heat butter in a pan, fry chopped onion till light pink, add chicken, sauté for 5 minutes, add mushrooms and corn with salt, pepper, mustard paste, Wooster sauce, ketchup, chili garlic sauce, lemon juice, finely chopped dill, coriander leaves, mix well and remove, add in chopped boiled eggs.
    Mix boiled rice and cream in a small bowl.
  2. Roll out the puff pastry to a rectangular shape, place on a greased tray, spread the half rice mixture on to the pastry, leaving a 3 cm border all the way around, top with chicken mixture, finish with the remaining rice.
  3. Roll out the 2nd puff pastry, place over the filling, seal edges together, brush with beaten egg, bake on 200 degree C for 30 minutes.

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