Cozy Comfort
Chicken pot pie is one of the ultimate comfort foods. Honestly, add any savory filling into a pie crust and it’s bound to be a recipe for success. The combination of the savory sauce blending with the slightly sweet and buttery crust creates the best bites. So I’m here today to add to your collection of pot pie recipes with my Creamy Chicken and Corn Pie. Pie crust is baked with a creamy chicken, corn, leek, and tarragon filling. This is the perfect recipe for a cold and cozy day!
A Flavorful Filling
For this recipe, you have the option to dice up a rotisserie chicken or you can prepare the chicken at home. If you would like to prepare the chicken at home, take a peek at the notes section in the recipe to see how I made mine. It’s the simplest baked chicken breast, and you want to prepare this before starting the recipe.
Preheat the oven to 425˚F. Heat a large pan or medium dutch oven over medium high heat. Add in the butter and allow it to melt. Mix in the onion and leek, cook until the onion turns translucent. Add in the garlic and cook for 30 seconds until fragrant. Reduce the heat to medium and mix in the flour. Mix for 2-3 minutes to cook off the raw flour taste. Slowly pour in the chicken broth and half-and-half while whisking to prevent lumps from forming. Add in the poultry seasoning, rosemary, kosher salt, and black pepper.
Bring the mixture to a bubble then reduce the heat to medium-low and simmer for 5-7 minutes until the sauce has thickened. Mix the sauce constantly while simmering. Add in chicken, corn, and tarragon. Taste and add more salt and pepper if needed. Remove the pan from heat and set aside.
The Art of Pie Crust
Roll out one pie crust and place it into a 10 inch cast iron skillet. Gently press it into the bottom of the skillet and so the edges come up the sides. Spoon the chicken and corn filling into the pie crust.
For the top crust, you can simply place the second pie crust on top of the filling. Press the edges of the bottom and top pie crust together to the seal the edges then crimp with a fork or your fingers all around. Cut four 1 inch slits in the center of the top pie crust so it can vent while baking.
Alternatively, if you want to make a lattice pie crust as shown in the photos, roll out the second pie crust onto a cutting board. Cut the crust into 8 evenly sized strips. Take every other strip and lay them vertically onto the pie, similar to how they were arranged on the cutting board. Then place the remaining strips horizontally over the vertical strips, spacing them about 1 1/4 inches apart. Alternate weaving the horizontal strips over and under the vertical strips. Then crimp the edges together.
Use a pastry brush to brush the egg wash onto the pie crust. Bake for 35–38 minutes or until the crust is golden brown. If the edges of the crust are browning too quickly, cover the edges with foil and continue baking. Remove it from the oven then allow it to cool and set for at least 10-15 minutes before slicing and serving. Enjoy!
The Perfect Consistency
One of the reasons why I love this Creamy Chicken and Corn Pie so much is because the filling is so creamy, thick, and flavorful. I have been the victim of many soupy chicken pot pies, and it’s a bit too messy and loose for my preference. This recipe, on the other hand, is thick and creamy so it keeps all of the ingredients in the filling combined with each bite. It’s so savory and delicious but you get a hint of sweetness from the corn kernels. The tarragon and rosemary add the perfect amount of herb flavor that’s reminiscent of the cozy flavor of chicken noodle soup. You guys have to try out my Creamy Chicken and Corn Pie this winter season, and let me know how you like it!
Creamy Chicken and Corn Pie
Ingredients
- 3 cups Diced Cooked Chicken Breast (homemade or diced rotisserie chicken, see notes*)
- ⅓ cup Unsalted Butter
- ⅓ cup Chopped Yellow Onion
- 1 Leek (sliced)
- 1 Garlic Clove (minced)
- ⅓ cup All Purpose Flour
- 1 ¾ cups Chicken Broth
- ⅔ cup Half and Half
- ½ tsp Poultry Seasoning
- ½ tbsp Chopped Fresh Rosemary
- 1 tbsp Chopped Fresh Tarragon
- ¾ tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 12 oz Frozen Corn (2 cups)
- 2 Pie Crusts
- Egg Wash (1 large egg beaten with 1 tbsp milk)
Instructions
- Preheat the oven to 425˚F. Heat a large pan or medium dutch oven over medium high heat. Add in the butter and allow it to melt. Mix in the onion and leek, cook until the onion turns translucent. Add in the garlic and cook for 30 seconds until fragrant. Reduce the heat to medium and mix in the flour. Mix for 2-3 minutes to cook off the raw flour taste. Slowly pour in the chicken broth and half-and-half while whisking to prevent lumps from forming. Add in the poultry seasoning, rosemary, kosher salt, and black pepper.
- Bring the mixture to a bubble then reduce the heat to medium-low and simmer for 5-7 minutes until the sauce has thickened. Mix the sauce constantly while simmering. Add in chicken, corn, and tarragon. Taste and add more salt and pepper if needed. Remove the pan from heat and set aside.
- Roll out one pie crust and place it into a 10 inch cast iron skillet. Gently press it into the bottom of the skillet and so the edges come up the sides. Spoon the chicken and corn filling into the pie crust.
- Roll out the second pie crust and cut it into 1 ¼ thick strips. Alternate the strips on top of the filling to create a lattice crust then crimp the edges together. Alternatively, simply place the second pie crust on top of the filling. Press the edges of the bottom and top pie crust together to the seal the edges then crimp with a fork or your fingers all around. Cut four 1 inch slits in the center of the top pie crust.
- Use a pastry brush to brush the egg wash onto the pie crust. Bake for 35–38 minutes or until the crust is golden brown. If the edges of the crust are browning too quickly, cover the edges with foil and continue baking. Remove it from the oven then allow it to cool and set for at least 10-15 minutes before slicing and serving. Enjoy!
