Ingredients:
1 sheet shortcrust pastry
400 g cooked chicken breasts
200 g sweetcorn
1 pint 1% low-fat milk
2 tablespoons cornflour
2 tablespoons Heinz salad cream
1 chicken stock cubes
Directions:
Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk.
Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened.
Add the salad cream and stock cube to the sauce and stir to combine.
Add the chicken and sweetcorn to the sauce and put into a pie dish.
Cover with the pastry and cook until golden brown.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.