Preheat oven to 220°C.

Empty the can of cream of corn into a small sauce pan. Mix in the thawed vege and precooked chicken.

Add 1-2 tablespoons of water if the cream is too thick. The trick is to whisk the cream of corn to achieve a smooth consistency then add the vege and chicken.

Once the mixture is warmed and well mixed leave it aside to cool.

Roll out the puff pastry according to the instructions on the package.

I use a large muffin tray for this recipe. You can use individual foils if you want a bigger sized pie.

Cut out 2 circular pieces out of the pastry. One for the bottom and one for the top.

Spray or grease the muffin tray then place the bigger piece at the bottom. Be sure to lightly press the pastry all the way down. Spoon half a tablespoon of the cooled mixture into the pastry and use the smaller piece to cover.

Brush the pastries with egg wash and prick the top lightly with a fork. This is to prevent the pastry from rising too much.

Bake for 15min or until the pastry is golden brown.