Corn Chowder Pot Pie

5 from 6 votes

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 Time45

Cook Time40

Total Time1 25

Course: Dinner

Cuisine: American

Keyword: Corn Chowder Pot Pie

Servings: servings

Author: Chelsea Lords

Cost: $14.78

Equipment

Pie pan
Large pot
Sheet pan (15" x 10")

Ingredients

3 slices thick-sliced bacon
1 cup diced yellow onion see note 1
1 cup diced carrots
1 cup diced baby 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 grated Parmesan cheese see note 2
1-1/2 cups chopped cooked chicken like rotisserie
1 cup shredded sharp Cheddar cheese divided
1 sheet puff pastry sheets
1 large egg
Salt and pepper

US - Metric

Instructions

Thaw 1 sheet of puff pastry as per package directions. Preheat 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 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 sheet pan and bake for 35–45 minutes, or until golden. Let stand 5 minutes before serving.

Video

Notes

Note 1: If using Yukon Gold potatoes, there’s no need to peel (but peel other potato varieties). Dice veggies very small and sauté thoroughly, as they won’t soften much more during baking.

Note 2: Shred 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. 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