Corn Chowder Pot Pie combines sweet corn, bacon, and tender chicken in a creamy sauce, wrapped in flaky puff pastry—the ultimate comfort meal!
Try some other favorite pot pie recipes like this Chicken Pot Pie, Ham Pot Pie, or Ham and Potato Pot Pie.
The Best Corn Chowder Pot Pie
Nothing says comfort food like a thick, hearty corn chowder or a chicken pot pie. So why not combine them for the ultimate comfor dish?
This pot pie is deeply savory with a hint of sweetness from corn and carrots. It’s packed with bacon, chicken, and cheese—delicious! While this recipe might sound like a lot, a few kitchen shortcuts make it all come together smoothly.
Shortcuts
Keep Things Simple
- Pre-diced onions: Find them fresh in the produce section or frozen with other veggies. A food processor works too.
- Minced garlic: Dorot® garlic cubes (freezer section) or jarred minced garlic are easy options.
- Rotisserie chicken: Use pre-cooked, shredded chicken, often sold ready-to-eat or use leftover grilled chicken.
- Frozen veggies: Pre-cut frozen veggies like corn save time.
Other Corn Chowder Pot Pie Ingredients
- Bacon: Thicker, streakier bacon gives more flavor, and the bacon fat cooks the veggies for extra flavor.
- Carrots: They add a light sweetness, texture, and extra veggies.
- Yukon gold potatoes: Sweet, buttery, and firm, they hold up without peeling.
- Whole milk: Whole milk makes the dish creamier. Skip other milk alternatives.
- Seasonings: Adjust salt based on the bacon and Parmesan.
- Flour and butter: These thicken the sauce.
- Cheeses: Sharp Cheddar and Parmesan add rich, savory flavor.
- Puff pastry dough: More info below.
Puff Pastry Dough
- Puff pastry is typically in the freezer section of the grocery store.
- Some package has 2 sheets; you’ll only need one. Thaw one and wrap the other to freeze for later.
- Use the leftover sheet for desserts like Cronuts, Toaster Strudels, or Apple Turnovers.
- Brush with an egg wash by whisking an egg and brushing it over the pastry.
- If you’d like, use a pie crust—store-bought or homemade. Bake at 400°F for 45-50 minutes, until the crust is golden brown.
How To Make Corn Chowder Pot Pie
- Prep: Thaw puff pastry, preheat the oven to 350°F, and grease a pie dish.
- Cook Bacon & Veggies: Cook bacon, then cook veggies in the bacon fat.
- Make Sauce: Stir in butter and flour, then pour in milk. Season and let it thicken.
- Add Ingredients: Mix in corn, chicken, cheese, and bacon. Pour into the pie dish.
- Top & Bake: Cover with puff pastry, brush with egg, cut slits, and bake. Let cool, then serve.
Corn Chowder Pot Pie Recipe Tips
- If there’s too much bacon fat, pour it into a foil-lined cup. Let it harden, then discard or save for later.
- For Yukon Gold potatoes, leave the skins on. For other potatoes, peel them.
- Cut the veggies small and to an even size and cook until tender.
- Before adding the filling, ensure it’s thick and creamy. If too thin, cook longer; if too thick, add milk.
Storage
Leftovers?
Best eaten fresh. Store leftovers in the fridge for 3-4 days. Reheat at 350°F with foil for 20-25 minutes.
Preparing Ahead
Let the filling cool, cover, and refrigerate. When ready, add thawed puff pastry and bake, adding 10-15 minutes if cold. Cover with foil if it browns too fast.
More Hearty Chicken Dinners
- Creamy Chicken Pasta creamy and comforting
- Chicken Curry Soup with potatoes and sweet peas
- Baked Chicken Tacos with a creamy cilantro-lime sauce
- Chicken Chili made in the slow cooker
- Chicken and Yellow Rice with a sun-dried tomato sauce
Corn Chowder Pot Pie
Corn Chowder Pot Pie brings together the best of chicken corn chowder in a cozy, flaky pot pie! Sweet corn, bacon, and tender chicken in a cheesy sauce under puff pastry—comfort food at its finest!
Equipment
- Pie pan
Ingredients
- 3 slices thick-cut bacon
- 1 cup diced yellow onion see note 1
- 1 cup diced carrots
- 1 cup diced gold potatoes unpeeled
- 2 teaspoons minced garlic
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1-3/4 cups whole milk
- 1 teaspoon chicken bouillon powder
- 1 teaspoon dried thyme
- 1 cup frozen corn
- 1/2 cup shredded Parmesan cheese see note 2
- 1-1/2 cups chopped rotisserie chicken
- 1 cup shredded sharp Cheddar cheese divided
- 1 sheet puff pastry dough
- 1 large egg
- Salt and pepper
Instructions
- Thaw 1 sheet of puff pastry as per package directions. Preheat the oven to 350°F. Grease a 9- or 10-inch glass pie pan and set aside.
- Dice bacon, then add to a large pot over medium-high heat. Cook until golden, then transfer with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons bacon grease in the pot.
- Add diced onion, carrots, and potatoes to the bacon grease. Sauté for about 10 minutes until veggies are tender. Add garlic and cook for 1 minute.
- Push veggies to the pot's edges, melt butter in the center, and then add flour. Whisk constantly for about 1 minute. Slowly add milk, whisking constantly until slightly thickened. Add chicken bouillon, thyme, plus salt and pepper to taste (I add 1/4 teaspoon each). The sauce should be thick enough to coat the back of a spoon (see note 3).
- Add corn and chicken, stirring to heat through (1-2 minutes). Remove from heat, then stir in Parmesan and half the Cheddar, a handful at a time. Don't worry if it doesn't melt. Stir in reserved bacon. Taste filling and adjust seasonings. Transfer filling to the prepared pie pan, and sprinkle with remaining Cheddar.
- Whisk the egg in a small bowl, then brush around the edges of the pie pan. Place thawed puff pastry over the filling, pressing gently around the edges. Brush with egg wash and cut 8 vents in the top. Place on a baking sheet and bake for 35-45 minutes, or until golden. Let stand 5 minutes before serving.
Video
Recipe Notes
Note 1: If using Yukon Gold potatoes, there’s no need to peel (but do peel other potato varieties). Dice veggies very small and sauté thoroughly, as they won’t soften much more during baking.
Note 2: Grate blocks of Parmesan and Cheddar using the large holes of a grater for smoother melting and less grease.
Note 3: Ensure the filling is thick before topping with pastry; if needed, cook a bit longer to avoid a watery pot pie. On the flip side if it’s too dry, add a splash more milk.
Storage: For best results, enjoy promptly. Store leftovers covered in the fridge for 3-4 days. Reheat at 350°F, covered with foil, for 20-25 minutes. To prep ahead, assemble the filling in the pie pan, cover, and refrigerate. Add thawed puff pastry and bake when ready, adding 10-15 minutes to bake time if the filling is chilled.
Nutrition
Serving: 1serving | Calories: 727kcal | Carbohydrates: 44g | Protein: 32g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 887mg | Potassium: 553mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4301IU | Vitamin C: 15mg | Calcium: 562mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasty recipe. I used “chicken of the woods” (mushroom) in place of the chicken and didn’t use the chicken bouillon. Because it would lack some flavor not using the chicken products I did add some additional seasoning. I’m making it again today as it was delicious.
Delish! I’m so glad this was a hit! Thanks Chris! 🙂
We love chicken pot pie and corn chowder.This was a delicious mix of both!Definately a new family favorite
So happy to hear that! Thank you Jane!
Excellent! Was so good! The instructions are well written and easy to follow. Who’s family loved it.
So glad to hear that! Thank you Lisa 🙂
As your sister I have to say…I have never in my life had a better pot pie. Mind = blown!