Corn Chowder Pot Pie

This Corn Chowder Pot Pie channels all the best parts of Chicken Corn Chowder into an ultra-comforting and delicious pot pie! Sweet corn, crisp bacon, and tender chicken in a cheesy sauce all packaged under flaky puff pastry dough — what more could you want for a comfort-meal-type dinner?! 

Try some of our other favorite pot pie recipes like this Chicken Pot Pie, Ham Pot Pie, or Ham and Potato Pot Pie.

Corn Chowder Pot Pie

Nothing screams comfort food like thick and hearty chowder or chicken-loaded pot pie. So for the ultimate comfort food why not combine the two?! Yes, we went there and you may never want to try one without the other again! 🙂 

This pot pie is deeply savory with a hint of sweetness from the corn and carrots. It’s got bacon and chicken, plus cheese — yum! And while it may all sound like a lot, you’ll be amazed how quickly it comes together, thanks to some kitchen shortcuts we’re relying on.

Other Corn Chowder Pot Pie Ingredients

• Thick-sliced bacon. The thicker and more streaky the bacon — the more flavor! We also rely on the rendered bacon fat to cook the veggies in and infuse them with loads of flavor.
• Carrots. The carrots add a nice complementary texture, subtle balancing sweetness, and a bit more veggies into this pot pie.
• Yukon gold potatoes. Hands down our favorite potatoes in this pot pie are Yukon Golds which are sweet, buttery, and sturdy (they won’t disintegrate as they cook). They also have very delicate/thin skin so they don’t have to be peeled for this recipe.
• Whole milk. We tried this pot pie with different kinds of milk and didn’t find the consistency to work as nicely with lower fat percentages. The texture wasn’t as thick and creamy with lower fat percentages. While you can use 1 or 2% with slightly less creamy/thick results, we don’t recommend plant-based alternatives or skim milk in this recipe. On the other end, we also don’t recommend heavy cream, which will likely curdle in this recipe. If you are lactose-intolerant, we recommend Lactaid® whole milk  (not sponsored) and lactose-free cheese for this recipe.
• Seasonings. Just a few seasonings go a long way — salt, pepper, chicken bouillon, and dried thyme. Salt slowly and to taste — depending on how salty the bacon and Parmesan cheese are, you may want to add less. Taste test the filling before adding it to the pie tin, if you don’t find the flavors “sing” feel free to add a pinch more salt or even more chicken bouillon.
• Flour and butter. These two ingredients thicken the filling.
• Cheeses. We recommend sharp or extra-sharp Cheddar, which has a richer and more poignant flavor. The Parmesan cheese adds such a nice savoriness and complementary flavor to the Cheddar.
• Puff pastry dough. More on this ingredient below.

Puff Pastry Dough

• The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. We love and recommend Pepperidge Farm® puff pastry sheets (not sponsored).
• There are 2 sheets per package and we only use one for this recipe. Set out one to thaw and then tightly wrap up the other one and promptly return it to the freezer.
• Use the leftover puff pastry sheet in one of these tasty dessert recipes: Cronuts, Toaster Strudels, or Apple Turnovers!
• Brush with an egg wash. Quickly whisk an egg with a fork and brush it generously over the puff pastry to get a deeply golden-brown crust. The egg also ensures the puff pastry is even that much more flavorful.
• Don’t forget to vent the pie. Cut a few slits in the top of the puff pastry to let the steam release as the Corn Chowder Pot Pie bakes.

QUICK TIP

If you prefer, top this pie with a crust instead — either store-bought or try this homemade pie crust. If you opt for a pie crust instead of puff pastry, bake the pot pie at 400 degrees F for 45-50 minutes or until the crust is a nice golden brown.

Corn Chowder Pot Pie Recipe Tips

• If there is too much bacon grease, drain some off. To do this, line a small cup or bowl with heavy-duty foil. Carefully pour the bacon fat into the lined cup/bowl immediately after removing the bacon. Let this bowl/cup stand at room temperature until the bacon grease is solidified. At this point, you can fold the foil around the solidified fat and discard it or save it to use in future recipes.
• If using Yukon gold potatoes, I usually leave the skins on the potatoes because I don’t find it worth the trouble to peel them. If you are using a different variety of potatoes, you will likely want to peel the potatoes first.
• Finely dice the veggies and take your time to sufficiently saute them. The veggies won’t soften much more after the initial sautéing so be sure they are all fork tender at this point. To ensure tender veggies that don’t take too long to get tender, be sure to finely dice the veggies into small and even-sized pieces.
• Before adding the filling to the pie dish, make sure it is thickened to your desired consistency. The sauce doesn’t thicken much (if at all) once the puff pastry is added on, so if needed, keep cooking the filling until you have a nice and creamy consistency you are happy with — it should not be watery or the pot pie will end up watery! On the other end, if it ends up too thick, you may want to add a splash more of milk.

QUICK TIP

This recipe is created to be simple, but the one thing we highly recommend is grating your own cheese. Not only will you get the most accurate measurement (which is especially important with the Parmesan cheese, so your pot pie doesn’t end up too salty or overpowering), but you’ll also ensure a nice and even melt. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly in this recipe.

More hearty chicken dinners

• Creamy Chicken Pasta with Boursin cheese
• 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

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Corn Chowder Pot Pie

5 from 5 votes

- Review this recipe

This Corn Chowder Pot Pie channels all the best parts of chicken corn chowder into an ultra-comforting and delicious pot pie! Sweet corn, crisp bacon, and tender chicken in a cheesy sauce all packaged under flaky puff pastry dough -- what more could you want for a comfort-meal-type dinner?! 

SAVE TO RECIPE BOX

Print Recipe

Corn Chowder Pot Pie

5 from 5 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

This Corn Chowder Pot Pie channels all the best parts of chicken corn chowder into an ultra-comforting and delicious pot pie! Sweet corn, crisp bacon, and tender chicken in a cheesy sauce all packaged under flaky puff pastry dough -- what more could you want for a comfort-meal-type dinner?! 

Course Dinner, Main Course

Cuisine American

Keyword Corn Chowder Pot Pie

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 -8 servings

Chelsea Lords

Calories 727kcal

Author Chelsea Lords

Cost $10.78

Ingredients

• ▢ 3 slices thick-sliced bacon
• ▢ 1 cup diced yellow onion Note 1
• ▢ 1 cup diced carrots
• ▢ 1 cup diced Yukon Gold potatoes unpeeled (unless using a different variety)
• ▢ 2 cloves garlic, minced
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons white flour
• ▢ 1-3/4 cups whole milk
• ▢ 1 teaspoon each: chicken bouillon powder, dried thyme
• ▢ 1 cup frozen corn
• ▢ 1/2 cup Parmesan cheese freshly grated Note 2
• ▢ 1-1/2 cups chopped rotisserie chicken
• ▢ 1 cup freshly grated sharp Cheddar cheese, divided
• ▢ 1 sheet puff pastry dough Note 3
• ▢ 1 large egg
• ▢ Optional: fresh thyme, fine sea salt & pepper

US - Metric

USMetric

Instructions

• PREP: Follow package directions to thaw 1 sheet of puff pastry dough. Preheat the oven to 350 degrees F. Generously grease a glass 9- or 10-inch pie pan with nonstick cooking spray and set aside.
• BACON: Thinly slice bacon and add to a large pot over medium-high heat. Cook, stirring frequently, until golden and use a slotted spoon to remove to a paper-towel-lined plate and set aside. Leave grease in the pot (drain off some if there is more than 2 tablespoons). To the bacon grease, add the diced onion, carrots, and potatoes. Saute, stirring occasionally, until veggies are tender, about 10 minutes. They won't get too much more tender throughout cooking so take your time here. Add garlic, saute for another minute or until fragrant.
  
• ROUX: Press veggies to the edges of the pot and add the butter into the center of the pot. Once melted, add in the flour. Cook, stirring constantly for 30 seconds to a minute. Gradually pour in the milk while stirring constantly. Cook until slightly thickened and add in the seasonings -- chicken bouillon powder, dried thyme, and salt & pepper to taste (I add 1/2 teaspoon of each, but you may want less depending on how salty bacon and Parmesan cheese are-- also note I use fine sea salt which is different from table salt). Mix in seasonings. The sauce should be thick enough to coat the back of a wooden spoon. (Note 4)
  
• ADD REMAINING INGREDIENTS: Stir in the corn and chopped rotisserie chicken. Mix to heat through, about 1-2 minutes. Remove pot from heat. Stir in Parmesan cheese and 1/2 cup of the sharp Cheddar cheese. Gently stir until melted. Finally, stir in the reserved bacon. Transfer contents of the pot into prepared pie pan. Sprinkle the remaining 1/2 cup Cheddar cheese on top.
  
• BAKE POT PIE: In a small bowl, whisk the egg with a fork until smooth. Using a pastry brush, brush egg wash around the edges of the pie tin. Place thawed puff pastry on top of the pie and gently press down around corners. Generously brush entire puff pastry with egg wash. Use a knife to cut several vents in the top. Place pot pie on a baking sheet and bake for 35-45 minutes or until deeply golden on top and pot pie is bubbling at the edges. Remove and let stand for 5 minutes before serving. Serve with fresh thyme if desired. Enjoy!
  

Video

Recipe Notes

Note 1: Veggies: The veggies called for will use about 1 large yellow onion, 2 large carrots, and 2 medium-sized to large Yukon gold potatoes. No need to peel potatoes if using Yukon golds (the peel is so delicate that it is unnoticeable). Finely dice the veggies and take your time to sufficiently saute them. The veggies won't soften much more after the initial sautéing so be sure they are all fork tender before adding butter and flour. To ensure tender veggies that don't take too long to get tender, be sure to finely dice the veggies into small and even-sized pieces.

Note 2: Cheese: Store-bought Parmesan is overly salty and won't melt as nicely in this recipe. We highly recommend grabbing a block of Parmesan cheese and grating it on the large holes of the grater. Grab a block of sharp Cheddar and grate it on the large holes as well, then measure. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly and will cause a greasy pot pie.

Note 3: Puff pastry: The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. We love and recommend Pepperidge Farm® puff pastry sheets. There are 2 sheets per package and we only use one for this recipe. Set out one to thaw and then tightly wrap up the other one and promptly return it to the freezer.

Note 4: Before taking the filling off the stovetop, make sure it is thickened to your desired consistency. It will thicken a bit more with the cheese, but doesn't thicken much once the puff pastry is added on, so if needed, keep cooking until you have a nice and creamy consistency -- it should not be watery or the pot pie will end up watery! On the other end of the spectrum, if filling ends up too thick, you may want to add a splash more of milk.

STORAGE: Once made this pot pie is best enjoyed promptly. Leftovers store okay, but the puff pastry definitely softens and loses texture. Cover leftovers and keep in the fridge for 3-4 days. Reheat in the oven at 350 degrees F, covered with foil for about 20-25 minutes. To prepare ahead of time, make the filling right up to the point of adding the puff pastry on top; instead, let it cool completely to room temperature. Cover the cooled filling in the pie tin and refrigerate. When ready to assemble, top with thawed puff pastry dough and then bake. You may need to add an additional 10-15 minutes added to bake time since the filling is chilled. Cover pot pie with foil if the pastry dough is overly browning.

 

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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