Make smoky chicken and corn pies in your pie maker

Ready in no time!

  • 12 mins cooking
  • Serves 4
  • Print
Only a few ingredients are required to make these smoky chicken and corn pies in your pie maker for a simple dinner that is guaranteed to impress. An easy meal thats ready in minutes.
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  • 1 sheet frozen shortcrust pastry, thawed
  • 1 sheet frozen puff pastry, thawed
  • ⅔ cup (120g) shredded barbecue chicken
  • ½ cup (120g) sour cream
  • 8 slices chorizo (40g), chopped coarsely
  • ¼ cup 50g) canned corn kernels, plus extra to serve (optional)
  • 2 tablespoons thinly sliced green onion (scallion)
  • 1 egg, beaten lightly
  • ⅓ cup (80g) sour cream, extra
  • 2 teaspoons Tabasco chipotle sauce


  • 1
    Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
  • 2
    Using pastry cutter provided, cut four large rounds (11cm/4½in) from shortcrust pastry and four small rounds (9.5cm/4in) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side.
  • 3
    Divide shredded chicken, sour cream, chorizo, corn and 1 tablespoon of the green onion among pastry cases. Top with puff pastry rounds; press edges firmly to seal. Brush pastry with egg. Close lid; cook pies for 7 minutes or until browned.
  • 4
    Serve pies topped with extra sour cream, extra corn, Tabasco chipotle sauce and remaining green onion.

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