Chicken and Corn Pie


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Welcome to our guide on how to make a creamy chicken and corn pie. This hearty and flavorful dish is perfect for those cozy family dinners or when you’re craving comfort food. The combination of tender chicken, sweet corn, and a creamy sauce, all baked to perfection under a golden crust, will have everyone coming back for seconds. Join us as we walk you through the step-by-step instructions and share tips and variations to make this recipe your own.

Chicken and Corn Pie is a comforting and hearty dish with roots in various culinary traditions. Pies, in general, have a long history, dating back to ancient civilizations. The combination of poultry and corn is common in many cultures, making it difficult to pinpoint the exact origins of this specific recipe.

  • Pies, both sweet and savory, have been enjoyed for centuries across the globe. They were often prepared as a way to encase ingredients and preserve them, especially in the absence of refrigeration.
  • The combination of chicken and corn is reminiscent of American comfort food, with dishes like chicken pot pie being a beloved classic.
  • Chicken and Corn Pie combines tender pieces of chicken with sweet corn kernels, often in a creamy sauce, all encased in a flaky pastry crust.

Today, Chicken and Corn Pie is enjoyed in various forms and adaptations around the world, making it a cherished comfort food that warms the heart and satisfies the appetite.

Chicken and Corn Pie

Creamy chicken and corn pie is a classic comfort food dish that brings together tender chicken, sweet corn kernels, and a luscious creamy sauce. The filling is then encased in a buttery and flaky pastry crust, creating a mouthwatering combination of flavors and textures. This recipe is perfect for any season and can be enjoyed as a main course with a side salad or steamed vegetables. It's a family-friendly dish that is sure to become a favorite in your household.

Tools and Equipment

Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 6 Calories: 710.15 Best Season: Suitable throughout the year


For the pastry:

For the filling:

Step-by-Step Instructions

  1. Preheat the oven to 400°F (200°C).

  2. In a mixing bowl, combine the flour and salt for the pastry.

  3. Add the cold, cubed butter to the flour mixture.

  4. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

  5. Gradually add the ice water to the mixture, one tablespoon at a time, and mix until the dough comes together.

  6. Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap.

  7. Place the dough in the refrigerator to chill for at least 30 minutes.

  8. In a saucepan, melt the butter over medium heat.

  9. Add the diced onion, carrots, celery, and minced garlic to the saucepan.

  10. Sauté the vegetables until they are softened and slightly caramelized.

  11. Sprinkle the flour over the vegetables and stir to coat.

  12. Gradually pour in the chicken broth, milk, and heavy cream, stirring constantly to avoid lumps.

  13. Add the dried thyme, salt, and pepper to the saucepan.

  14. Cook the mixture over medium heat, stirring frequently, until it thickens to a creamy consistency.

  15. Remove the saucepan from the heat and stir in the cooked chicken and corn kernels.

  16. Set the filling aside to cool slightly while you prepare the pastry.

  17. On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to fit your pie dish.

  18. Transfer the rolled-out dough to the pie dish, pressing it into the bottom and up the sides.

  19. Trim any excess dough and crimp the edges with a fork or your fingers.

  20. Pour the chicken and corn filling into the pastry-lined dish, spreading it out evenly.

  21. Roll out any leftover dough and cut it into decorative shapes to place on top of the filling, if desired.

  22. Brush the pastry with an egg wash or milk for a golden crust.

  23. Place the pie dish on a baking sheet and bake in the preheated oven for 30-40 minutes, or until the pastry is golden and the filling is bubbling.

  24. Remove the pie from the oven and let it cool for a few minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 710.14kcal
% Daily Value *
Total Fat 49.01g76%
Saturated Fat 28.01g141%
Trans Fat 0.29g
Cholesterol 147.44mg50%
Sodium 738.87mg31%
Potassium 379.66mg11%
Total Carbohydrate 51.8g18%
Dietary Fiber 2.76g12%
Sugars 5.51g
Protein 17.06g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • You can use store-bought pie crust instead of making your own if you prefer.
  • Feel free to add other vegetables to the filling, such as peas or diced bell peppers.
  • If you're short on time, you can use rotisserie chicken or leftover cooked chicken.
  • For a twist, add grated cheese on top of the filling before adding the pastry crust.
  • Serve the creamy chicken and corn pie with a side salad or steamed vegetables for a complete meal.
Serving Suggestions:
  • Serve the creamy chicken and corn pie as a main course with a side salad or steamed vegetables.
  • It pairs well with a crisp green salad dressed with a light vinaigrette.
  • Add a dollop of sour cream or a drizzle of hot sauce on top for extra flavor.
Allergen Information:
  • The allergen content of Chicken and Corn Pie depends on the specific ingredients and recipe variations used. Common allergens may include wheat (gluten) in the pastry, dairy (butter or cream), and eggs. Those with allergies should check ingredient labels and explore allergen-free substitutions as needed.
Wine or Drink Pairing:
  • Chicken and Corn Pie pairs well with a variety of beverages, including white wine, sparkling cider, or a light lager.
  • For a non-alcoholic option, consider serving it with a crisp and refreshing apple or pear juice.
Storage and Leftovers:
  • Leftover Chicken and Corn Pie can be refrigerated in an airtight container for up to three days.
  • To reheat, place it in the oven at a low temperature (around 300°F or 150°C) to ensure that the pastry remains crisp and the filling is heated through.
  • Leftovers can be enjoyed as a complete meal or deconstructed into a chicken and corn casserole by removing the pastry and reheating the filling.
Keywords: Creamy chicken, corn pie, comfort food, main course, pastry, family-friendly, savory pie

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