Corn Chowder Pot Pie offers the ultimate comfort meal, combining the rich flavors of sweet corn, crispy bacon, and tender chicken in a luxuriously creamy sauce, all enveloped in a delightfully flaky puff pastry crust. This dish takes two beloved classics—hearty corn chowder and savory pot pie—and unites them into one unforgettable culinary experience.

For more comforting pot pie creations, explore our other popular recipes like Classic Chicken Pot Pie, the flavorful Ham Pot Pie, or the satisfying Ham and Potato Pot Pie.

Ultimate Corn Chowder Pot Pie: A Cozy & Creamy Comfort Food Masterpiece

Few dishes evoke the warmth and satisfaction of comfort food quite like a rich, thick corn chowder or a classic chicken pot pie. This recipe brilliantly combines the best elements of both, creating an unparalleled dish that’s perfect for chilly evenings or any time you crave a truly hearty and soul-satisfying meal. Imagine a creamy, savory filling, bursting with the natural sweetness of corn and carrots, the smoky depth of bacon, and succulent pieces of chicken, all bound together in a cheesy sauce, topped with a golden, crisp puff pastry crust. It’s a culinary hug in a pie dish!

Our Corn Chowder Pot Pie is celebrated for its exquisite balance of flavors. The sweetness from the corn and finely diced carrots beautifully complements the savory notes of crispy bacon and tender chicken. The addition of two types of cheese—sharp Cheddar and Parmesan—melts into the creamy sauce, adding an irresistible richness and depth that makes every bite incredibly delicious. While many pot pie recipes demand considerable time and effort, especially for making homemade crusts, we’ve streamlined the process by utilizing convenient store-bought puff pastry. This clever shortcut ensures you can enjoy a gourmet-quality pot pie without spending hours in the kitchen, making it an ideal choice for busy weeknights or special weekend meals alike.

Smart Kitchen Shortcuts for an Easy Pot Pie

We understand that time is precious, especially when preparing a wholesome meal for your family. That’s why this recipe incorporates smart shortcuts to make your cooking experience as effortless as possible without compromising on flavor or quality. Embracing these simple tips can drastically cut down on prep time, allowing you to enjoy your delicious Corn Chowder Pot Pie sooner.

• Pre-diced Onions: Save precious minutes by opting for pre-diced yellow onions. You can typically find them fresh in the produce section of your grocery store, or in the freezer aisle alongside other convenient frozen vegetables.
• Minced Garlic: Skip the chopping and peeling of fresh garlic. Jarred minced garlic or frozen Dorot® garlic cubes are fantastic time-savers that deliver consistent flavor with zero fuss.
• Rotisserie Chicken: The secret to quick, tender chicken is a pre-cooked rotisserie chicken. Shredding it takes mere moments. Alternatively, repurpose leftover grilled chicken or any cooked chicken you have on hand.
• Frozen Vegetables: Pre-cut frozen vegetables, especially corn, are a true blessing. They are picked at their peak freshness and flash-frozen, meaning they retain their nutritional value and taste, all while eliminating the need for dicing.

Key Ingredients for a Flavorful Corn Chowder Pot Pie

Every ingredient in this Corn Chowder Pot Pie plays a crucial role in building its incredible flavor profile. Understanding each component not only helps in making the dish but also allows for smart substitutions or adjustments based on preference.

• Bacon: We recommend using thick-sliced, streaky bacon. Not only does it deliver a rich, smoky flavor and satisfying texture to the finished dish, but its rendered fat becomes the flavorful base for sautéing your vegetables, infusing the entire pot pie with an irresistible depth.
• Carrots: These add a delicate sweetness and a pop of color to the filling. It’s important to cut them into small, uniform pieces so they cook through evenly and become tender within the sauce.
• Potatoes: Small, waxy potatoes like Yukon Golds are ideal for this recipe. Their skins are thin and flavorful, so there’s no need to peel them, saving you prep time. If using other varieties, such as Russet or red potatoes, peeling them first will provide a smoother texture. Dice them small to ensure they soften perfectly.
• Whole Milk: The foundation of our creamy chowder sauce, whole milk contributes essential richness and body. For an even creamier result, you can use a combination of whole milk and a splash of heavy cream, though whole milk alone provides ample richness.
• Seasonings: Beyond salt and pepper, chicken bouillon powder and dried thyme are incorporated to enhance the savory notes and add aromatic complexity. Always taste and adjust salt carefully, especially since bacon and Parmesan cheese contribute significant sodium. Freshly ground black pepper adds a fragrant warmth.
• Flour and Butter: These two form the roux, the classic thickening agent for our creamy sauce. The butter provides richness, while the flour creates a smooth, luscious consistency that holds all the delicious ingredients together.
• Cheeses: For superior flavor and melt, we highly recommend shredding blocks of sharp Cheddar and Parmesan cheese yourself. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting and sometimes impart a slightly floury texture. Freshly shredded cheese melts beautifully and integrates seamlessly into the creamy filling.

The Perfect Crust: Flaky Puff Pastry Magic

The crust is just as important as the filling in any pot pie, and for this Corn Chowder Pot Pie, we’ve chosen puff pastry for its unparalleled flakiness and ease of use. It creates a beautiful golden topping that is light and airy, providing a wonderful contrast to the rich, creamy filling.

• Finding Puff Pastry: You’ll typically find puff pastry sheets in the freezer section of your local grocery store, often near pie crusts or frozen desserts. Make sure to buy a brand you trust for best results.
• Package Contents: Many brands package puff pastry with two sheets per box. This recipe only requires one. Simply thaw the sheet you plan to use according to package directions, then tightly re-wrap the other sheet and return it to the freezer for future use.
• Creative Uses for Leftover Pastry: Don’t let that extra sheet go to waste! Puff pastry is incredibly versatile. You can use it to create delightful desserts like homemade Cronuts, nostalgic Toaster Strudels, or charming Miniature Apple Turnovers. It’s also excellent for savory appetizers!
• The Golden Egg Wash: Brushing the puff pastry with an egg wash (simply whisking one large egg) before baking is key to achieving that beautiful, glossy golden-brown finish and adding an extra layer of richness to the crust.
• Alternative Crust Options: If you prefer a more traditional pie crust, feel free to use a store-bought version or make your own homemade pie crust. If using a standard pie crust, bake the pot pie at 400°F (200°C) for 45-50 minutes, or until the crust is deeply golden brown and the filling is bubbly. You may need to cover the edges with foil partway through baking to prevent over-browning.

How To Make Corn Chowder Pot Pie: Step-by-Step

Creating this comforting Corn Chowder Pot Pie is simpler than you might think. Follow these clear steps to achieve a perfect, golden-crusted meal every time.

1. Preparation is Key: Begin by thawing one sheet of puff pastry according to the package instructions. While it thaws, preheat your oven to 350°F (175°C) and lightly grease a 9- or 10-inch glass pie dish.
2. Cook Bacon & Sauté Veggies: Dice your bacon and cook it in a large pot over medium-high heat until it’s wonderfully golden and crispy. Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate, reserving about 2 tablespoons of the flavorful bacon grease in the pot. Add the diced onion, carrots, and potatoes to the pot with the bacon grease. Sauté for approximately 10 minutes, or until the vegetables are tender. Stir in the minced garlic and cook for just 1 more minute until fragrant.
3. Craft the Creamy Sauce: Push the softened vegetables to the edges of the pot. In the center, melt the unsalted butter, then add the flour. Whisk continuously for about 1 minute to create a smooth roux. Slowly pour in the whole milk, whisking constantly to prevent lumps, until the sauce begins to thicken slightly. Stir in the chicken bouillon powder, dried thyme, and season with salt and pepper to taste. The sauce should be thick enough to coat the back of a spoon.
4. Combine & Fill: Add the frozen corn and cooked chicken to the pot, stirring gently to heat them through for 1-2 minutes. Remove the pot from the heat. Stir in the Parmesan cheese and half of the shredded sharp Cheddar cheese, adding it a handful at a time. Don’t worry if the cheese doesn’t completely melt at this stage. Finally, fold in the reserved crispy bacon. Taste the filling and adjust seasonings as needed. Transfer this rich, creamy filling into your prepared pie dish and sprinkle the remaining shredded Cheddar cheese evenly over the top.
5. Top & Bake to Golden Perfection: In a small bowl, whisk the large egg to create an egg wash. Lightly brush the edges of your pie dish with some of this egg wash. Carefully place the thawed puff pastry sheet over the filling, gently pressing it down around the edges of the pie dish to seal. Brush the entire top of the puff pastry with the remaining egg wash. Using a sharp knife, cut 8 small slits or vents into the top of the pastry to allow steam to escape during baking. Place the pie dish on a sheet pan (to catch any potential drips) and bake for 35-45 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Allow the pot pie to stand for 5 minutes before slicing and serving to let the filling set.

Expert Tips for a Flawless Corn Chowder Pot Pie

Achieving a perfect pot pie isn’t just about following the steps; it’s also about understanding the nuances. These expert tips will help you master your Corn Chowder Pot Pie, ensuring a delicious and satisfying result every time.

• Managing Bacon Fat: After cooking the bacon, you’ll need approximately 2 tablespoons of bacon fat for sautéing the vegetables. If there’s an excess of rendered fat, carefully pour the extra into a foil-lined cup. Once it hardens, you can easily discard it, or save it for another recipe to add a burst of flavor.
• Potato Prep: For Yukon Gold potatoes, their thin skins are perfectly edible and add a rustic texture, so you can leave them unpeeled. However, for other potato varieties like Russets, it’s best to peel them for a smoother consistency in your chowder. Always dice potatoes and carrots into small, uniform pieces to ensure they cook evenly and become perfectly tender within the pot pie.
• Consistent Veggie Cuts: Cut all your vegetables, especially the carrots and potatoes, into small, even-sized pieces. This consistency is crucial for uniform cooking. Sauté them thoroughly until they are tender, as they won’t soften much more once the pot pie is in the oven.
• Perfect Sauce Consistency: Before adding your filling to the pie dish and topping it with pastry, ensure the creamy sauce is adequately thick. It should be rich and creamy, coating the back of a spoon. If the sauce appears too thin, continue to cook it for a few more minutes, stirring constantly, until it reaches the desired consistency. A thin sauce can lead to a watery pot pie. Conversely, if your sauce becomes too thick, simply whisk in a splash more milk until it’s just right.
• Preventing a Soggy Bottom: To help prevent a soggy bottom crust (if using a traditional pie crust), you can pre-bake the bottom crust for 10-15 minutes before adding the filling. For puff pastry, ensuring the filling isn’t too wet and baking at the correct temperature will typically suffice.
• Golden Crust Perfection: If your puff pastry is browning too quickly during baking, loosely tent the pie with aluminum foil. This will protect the crust while allowing the filling to continue heating through.

Serving Suggestions and Variations

This Corn Chowder Pot Pie is a meal in itself, but it pairs wonderfully with a simple side dish to round out your dinner. A fresh, crisp green salad with a light vinaigrette offers a refreshing counterpoint to the rich, creamy pot pie. Crusty bread is also a fantastic accompaniment, perfect for soaking up any extra sauce. For a heartier side, consider roasted root vegetables or steamed green beans. You can also customize your pot pie: add a pinch of cayenne pepper for a subtle kick, or a splash of dry sherry to the sauce for an extra layer of gourmet flavor. Feel free to swap out chicken for turkey, or add other vegetables like peas or bell peppers for different textures and tastes.

More Hearty Chicken Dinners to Enjoy

If you loved this comforting chicken pot pie, you’re sure to enjoy these other delicious and satisfying chicken-based dinner recipes:

• Creamy Chicken Pasta: A wonderfully rich and comforting pasta dish that’s quick to prepare.
• Chicken Curry Soup: A fragrant and flavorful soup packed with tender chicken, potatoes, and sweet peas.
• Baked Chicken Tacos: Easy-to-make tacos featuring a creamy cilantro-lime sauce, perfect for a fun family meal.
• Chicken Chili: A creamy and flavorful enchilada-style chili, effortlessly made in your slow cooker.
• Chicken and Yellow Rice: A vibrant and aromatic dish, served with a delectable sun-dried tomato sauce.

★★★★★
5 from 6 votes

Corn Chowder Pot Pie

By Chelsea Lords

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

Video

Watch a video demonstration of this recipe for visual guidance:

Click to watch the Corn Chowder Pot Pie recipe video

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

Instructions

1. Thaw 1 sheet of puff pastry as per package directions. Preheat oven to 350°F (175°C). Grease a 9- or 10-inch glass pie pan and set aside.
2. 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.
3. 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 until fragrant.
4. 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 typically add 1/4 teaspoon each). The sauce should be thick enough to coat the back of a spoon (see Note 3).
5. 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 completely. Stir in reserved bacon. Taste filling and adjust seasonings as needed. Transfer filling to the prepared pie pan and sprinkle with the remaining Cheddar.
6. 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 to seal. Brush the top with the egg wash and cut 8 vents in the top. Place on a sheet pan and bake for 35–45 minutes, or until golden brown and bubbly. Let stand 5 minutes before serving.

Recipe Notes

• Note 1: If using Yukon Gold potatoes, there’s no need to peel them (but do peel other potato varieties). Dice all vegetables very small and sauté thoroughly, as they won’t soften much more during baking.
• Note 2: For the best flavor and melt, shred blocks of Parmesan and Cheddar cheese yourself using the large holes of a grater. This often results in a smoother consistency and less greasiness compared to pre-shredded varieties.
• Note 3: It’s crucial to ensure the filling is thick and creamy before topping it with pastry; if it’s too thin, cook it a bit longer to avoid a watery pot pie. If the filling seems too dry, add a splash more milk until it reaches the desired consistency.
• Storage: For best results, enjoy promptly. Store any leftovers covered in the fridge for 3–4 days. Reheat at 350°F (175°C), 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 the bake time if the filling is chilled.

Nutrition

Serving: 1 serving |
Calories: 727 kcal |
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: 4301 IU |
Vitamin C: 15mg |
Calcium: 562mg |
Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation.