Creamy chicken, corn & mustard pie

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.