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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?! 
Course Dinner, Main Course
Cuisine American
Keyword Corn Chowder Pot Pie
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 6 -8 servings
Calories 727kcal
Cost $10.78


  • 3 slices thick-sliced bacon
  • 1 cup (180g) 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 (425g) whole milk
  • 1 teaspoon each: chicken bouillon powder, dried thyme
  • 1 cup (140g) frozen corn
  • 1/2 cup (37g) Parmesan cheese freshly grated Note 2
  • 1-1/2 cups (180g) chopped rotisserie chicken
  • 1 cup (85g) freshly grated sharp Cheddar cheese, divided
  • 1 sheet puff pastry dough Note 3
  • 1 large egg
  • Optional: fresh thyme, fine sea salt & pepper


  • 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!



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.


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