Step 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Slice the chicken breast. Fry in a little oil in a deep pan.
Step 2Make up the béchamel sauce to pack instructions.
Step 3Add the sweetcorn and the béchamel sauce to the chicken and simmer for 10 minutes. Transfer the mixture to a pie dish.
Step 4Place the shortcrust pastry mix in a bowl fitted with whisk beaters and blend in the cold water on a slow speed until a soft dough is formed. DO NOT OVER MIX.
Step 5Roll out the pastry to the size of the pie dish, place on top of the dish, brush the top with beaten egg and bake for 25 minutes until golden on top.
- 450 g Country Range Shortcrust Pastry Mix
- 100 ml cold water
- 2 Country Range Chicken Breasts
- 250 g Country Range Sweetcorn
- 50 g Country Range Béchamel Sauce Mix
- 300 ml cold water
- 1 Country Range Free Range Medium Egg, for glaze
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