Chicken, Corn & Pumpkin Pies

Chicken, Corn & Pumpkin Pies

By The Weekly  

November 14, 2016

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Fluffy bread dough pies that encase a pumpkin, chicken, cheese and creamed corn centre. A mixture of sweet and savoury to be enjoyed on any occasion.

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 6 Pies


500 g packet dry bread dough mix

300 g peeled pumpkin, 1cm cubes

1 cup cooked chicken, shredded

125 g can creamed corn

½ cup ricotta

¼ cup plus ¾ cup extra tasty cheese

1 green onion, finely chopped


1Prepare bread dough following packet instructions.

2Meanwhile, place pumpkin in a microwave-safe bowl with a splash of water. Microwave on high, covered with plastic wrap, 4-5 mins, until tender. Drain and cool.

3Preheat oven to hot 200 C. Lightly grease 6 recesses of a Texas (1 cup) muffin tray.

4Divide bread dough into 6 equal pieces, then knead gently into smooth balls. Roll each out to a 12 cm round. Ease into recesses.

5In a bowl, combine pumpkin with all remaining ingredients. Season to taste and mix well. Spoon mixture evenly among cases. Sprinkle each with extra cheese.

6Bake 25-30 mins, until pies are risen, golden and sound hollow when tapped. If liked, accompany with salad to serve.

Photo: Rob Shaw/Bauer

Tags : bake , brunch , Chicken , corn , Dinner , Lunch , pie , pumpkin , recipe

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