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.

Corn Chowder Pot Pie slice on a plate, ready to enjoy.

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.

All the ingredients in this dish are prepped for easy assembly.

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.
Cook the bacon, then remove it from the pan. Sauté the veggies, stir in butter and flour, then pour in the milk. Season and let it thicken for this corn chowder pot pie.

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.
Mix corn, chicken, cheese, and bacon, then pour into pie dish. Top with puff pastry, brush with egg, cut slits, and bake. Let cool before serving.

How To Make Corn Chowder Pot Pie

  1. Prep: Thaw puff pastry, preheat the oven to 350°F, and grease a pie dish.
  2. Cook Bacon & Veggies: Cook bacon, then cook veggies in the bacon fat.
  3. Make Sauce: Stir in butter and flour, then pour in milk. Season and let it thicken.
  4. Add Ingredients: Mix in corn, chicken, cheese, and bacon. Pour into the pie dish.
  5. 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

5 from 5 votes

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!
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 6 servings

Equipment

  • Pie pan

Ingredients 
 

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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 5 votes (1 rating without comment)

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7 Comments

  1. Chris Hall says:

    5 stars
    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.

    1. Chelsea says:

      Delish! I’m so glad this was a hit! Thanks Chris! ๐Ÿ™‚

  2. Jane Joyce says:

    5 stars
    We love chicken pot pie and corn chowder.This was a delicious mix of both!Definately a new family favorite

    1. Chelsea Lords says:

      So happy to hear that! Thank you Jane!

  3. Lisa says:

    5 stars
    Excellent! Was so good! The instructions are well written and easy to follow. Whoโ€™s family loved it.

    1. Chelsea Lords says:

      So glad to hear that! Thank you Lisa ๐Ÿ™‚

  4. Heather says:

    5 stars
    As your sister I have to say…I have never in my life had a better pot pie. Mind = blown!