Chicken & Polenta Pie

Serves: 6
Preparation Time: 10
Cooking Time: 35


  • 1 tbsp oil
  • 750g chicken thigh fillet, diced
  • 2 zucchinis, grated
  • 1/2 cup corn kernels, either fresh, frozen or canned
  • 1L Campbell's Real Stock - Chicken
  • 3/4 cup polenta or cornmeal
  • 1 tbsp flour
  • 2 tablespoons grated parmesan cheese
  • 2 sheets puff pastry


  1. Pre-heat oven to 200°C.

  2. Heat oil in a frying pan and cook chicken until well browned on all sides. Add zucchini and corn and cook over medium heat for 2 - 3 minutes.

  3. Stir in the Campbell's Real Chicken Stock, polenta and flour and bring to the boil, stirring constantly until it comes to the boil. Reduce heat to a gentle simmer and cook for 10 minutes, stirring occasionally.

  4. Divide between six 2-cup capacity ovenproof dishes. Cut the pastry into quarters and place on top of pies.

  5. Bake for 20 minutes or until golden.

  6. Serve with salad.


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