Creamy Chicken and Corn Pie
A savory pie baked with a creamy chicken, leek, and corn filling!
Servings 6 -8
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!
Notes
*If using homemade chicken breasts: Coat 3 small or 2 large chicken breasts with olive oil and season both sides with salt and pepper. Place it on a baking sheet and cook in the oven at 375˚F for 20-25 min until fully cooked. Set aside to cool then dice.