Creamy Chicken, Corn and Leek

Creamy Chicken, Corn and Leek


11 people made this

A delicious dish for the whole family, creamy and very flavoursome this dish has been a favourite for years and is quite easy. Can be eaten on its own, with rice or pasta, or as a pie filling.

Serves: 4 

  • 1 kg diced chicken breast
  • 1 leek
  • 2 corn cobs (or 1 cup of frozen corn)
  • 500ml Campbells chicken real stock
  • 100g plain flour
  • 250ml pure cream
  • 2 tablespoons olive oil
  • 2 cups rice (optional)
  • 1/4 cup fresh cut parsley (garnish optional)

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Coat diced chicken breast in flour (I place the chicken and flour in a plastic bag and shake it, it's quick and simple). Cut leek into 1.5cm pieces and cut corn if using off the cob as I do. Cook rice, if using.
  2. Place oil and chicken in pan over medium to high heat and fry until lightly browned. Add leek and cook for further 2 mins. Add chicken stock and bring to the boil. Reduce heat, add corn and simmer uncovered for 15-20 mins.
  3. Add cream and simmer uncovered for further 5 mins or until thickens up. Can be served with rice or by itself. Garnish with parsley if desired.

Use for leftovers

Beautiful when used for filling in pies/pastry etc.

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Reviews (2)


Delicious for the whole family and very filling, great winter meal - 14 Dec 2013


absolutely delicious - 13 Feb 2010

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