• 1 barbecued chicken, skin and bones removed, meat shredded
  • 420g can cream of chicken soup
  • 310g can corn kernels, drained
  • 250ml Philadelphia Cream for Cooking
  • 50g baby spinach leaves
  • 1 tablespoon wholegrain mustard
  • 1 egg, lightly whisked
  • 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
  • Step 1 Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
  • Step 2 Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
  • Step 3 Bake for 25 minutes or until the pastry is golden and the pie is cooked through.