Creamy Chicken, Corn and Leek

    50 minutes

    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.

    16 people made this

    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 and Ratings
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    Reviews in English (3)


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


    absolutely delicious  -  13 Feb 2010


    So easy, with just a few Ingredients. Did worry about lack of salt but the stock cube compensated well. I did add pepper though. Very tasty....will definitely do it again, with maybe a pastry topping.  -  13 Jan 2014  (Review from Allrecipes UK & Ireland)