Creamy Corn & Chicken Pie

1 can Cream Style Corn (try to use one with lower sugar & salt contents)
400 gr. Chicken tights, skinless, boneless, cubed
2 cups Greens (I used Spinach & Kale), chopped
1/2 onion, chopped
Salt & Pepper
50 gr. Grated Cheddar
2 sheets Ready Rolled Frozen Puff Pastry, thawed
1 egg, beaten
Oil for frying

Season chicken with salt & pepper and brown in a pan on medium high heat - set aside.

In the same pan. add a little bit more oil and fry onion briefly, add spinach and kale and fry further for a minute or two. Remove from heat.

Mix fried vegetable, chicken and a cream style corn together - leave to cool completely.

Grease pie tin (I use 20 cm round spring form tin) and line the bottom with baking paper. Place the the first sheet of pastry in the bottom of the tin and work to the side about 3-4 cm high. Cut the excess and patch carefully, fill with chicken and corn mixture and cover with the second pastry sheet. Crimp the edge tightly and prick with fork in 3-4 places. Brush with egg. Chill the pie for at least 15 minutes.

Baked in pre-heated oven (200 degrees C) for 45 minutes - cover with a piece of foil if top of the pie gets too brown after half an hour. Rest the pie for 15 minutes before serving.