Corn, Chicken & Zucchini Pies - cooking recipe

Ingredients

4 None refrigerated pie crusts
2 tsp oil
2 small zucchini, halved lengthwise and sliced
2 cups shredded rotisserie or roast chicken
1 can (11 oz) creamed corn
1/2 cup grated Cheddar cheese
4 None green onions, sliced
1 tbsp milk
None None Salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease four 4-inch pie dishes. Lightly roll out pastry on floured surface. Cut four 4 3/4-inch circles from the pastry for the top crusts. Place on a tray. Cover and refrigerate.
Cut four 5 1/2-inch circles from remaining pastry, joining pastry as necessary with a little water. Press pastry into prepared dishes, extending pastry over edge. Line crusts with parchment paper and fill with dried beans or rice. Bake for 10 mins. Remove paper and filling.
Meanwhile, heat oil in a large skillet on high heat. Saute zucchini for 3-5 mins until golden and tender. Transfer to a large bowl with chicken, corn, cheese and onion. Season to taste.
Spoon chicken mixture evenly into pie crusts. Brush pastry edges with milk. Place top crusts over chicken filling to cover. Pinch edges to seal. Brush tops with milk. With a sharp knife, cut a small air vent into the pastry.
Bake for 25-30 mins until pastry is golden. Serve with salad.