Name: Corn Chowder Pot Pie at Home
Yield: 6

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 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 comfort dish?

This pot pie is savory with a touch of sweetness from corn and carrots. It’s packed with bacon, chicken, and cheese, making it incredibly satisfying!

While pot pies can be a bit of work, we’ve made things easier by using puff pastry for the crust—no need to make two crusts from scratch!

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

Shortcuts

Keep Things Simple

Pre-diced onions: Find them fresh in the produce section or frozen with other veggies.
Minced garlic: Dorot® garlic cubes (freezer section) or jarred minced garlic are straightforward 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: Adds a little sweetness; cut into small pieces to cook fully.
Potatoes: Leave skin on for Yukon Golds; peel other varieties.
Whole milk: Adds creaminess and richness.
Seasonings: Adjust salt based on the bacon and Parmesan.
Flour and butter: These thicken the sauce.
Cheeses: Shred blocks of cheese for a better flavor and melt.

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

The Pot Pie Crust

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 from-scratch. 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

Prep: Thaw puff pastry, Heat the oven to 350°F, and grease a pie dish.
Cook Bacon & Veggies: Cook bacon, then cook veggies in the bacon fat.
Make Sauce: mix 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.