Danyel's chicken, Stilton and sweetcorn parcels

Danyel's chicken, Stilton and sweetcorn parcels


1 person made this

About this recipe: I always have leftovers after doing a Sunday roast, so I decided to make something a bit different this time. At Christmas when you get a cheeseboard who eats the smelly blue cheese? No one that's who. I thought I would crumble it up and add it to my chicken parcels. These are so easy to make as everything is out of a packet and all mixed together. Simple, so why not have a go and tell me what you think.

Makes: 5 parcels

  • 450g to 650g leftover cooked chicken
  • 100g Stilton cheese
  • 1 (400g) tin Campbell's® condensed chicken soup
  • 3 tablespoons sweetcorn or peas
  • 2 tablespoons water
  • salt and pepper, to taste
  • 1 packet ready rolled puff pastry
  • 1 egg, lightly beaten

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix the chicken, cheese, soup, sweetcorn and water together in a bowl and season well.
  3. Cut out your ready rolled puffed pastry into squares, you can get 5 parcels if you roll you pastry out a bit more.
  4. Spoon the mixture into the squares remembering to leave a gap around the edge for expansion and to get a good seal; egg wash around the edge.
  5. Place a lid of each square and press down with a fork to seal the edges. Make some punctures in the lid for steam to escape. Egg wash the top and they are ready for the oven.
  6. Bake in the preheated oven for 35 minutes, or until golden brown. Remove from the oven and serve.


Serve with herby cubed roast potatoes and veg of your choice.

To freeze

Wrap in baking parchment at the end of step 5 and place in the freezer. Best eaten within 3 months. If cooking from frozen, bake at 200 C / Gas 6 for 45 to 60 minutes or until the centre is piping hot.

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