My Chicken, Potato & Corn Pie



  • shredded meat from 1 barbeque chicken, skin removed
  • 125gm can corn kernels, drained
  • 3 green spring onions, thinly sliced
  • 3 potatoes, cubed into bite size pieces and boiled
  • 1/3 cup grated tasty cheese, additional for topping
  • 375ml evaporated milk
  • 2 tablespoons banana flour or gluten free plain flour
  • 1 tablespoon english mustard
  • 1 tablespoon chicken stock (gluten free)
  • Pepper to taste
  • 2 tablespoons chopped fresh parsley to garnish
  • 1/4 teaspoon paprika (optional) to garnish


  1. Preheat oven to 180c.
  2. Grease a 1.9 litre round pie dish.
  3. In a large bowl, combine all ingredients and place into prepared dish.
  4. Sprinkle with remaining cheese, parsley and paprika.
  5. Cook in moderate oven 180c for approximatley 35 to 40 minutes or until lightly golden and set.
  6. Remove from oven and let cool in pan for 5 minutes.



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