Chicken and Sweetcorn Pie
A chicken and sweetcorn pie is a mild, family friendly pie where half the corn is blitzed into the sauce and half is left whole. Blending part of the corn thickens and sweetens the sauce naturally, so the filling tastes of corn all the way through rather than just containing it.
By the chickenpie.net test kitchen · Published 17 September 2026
- Prep
- 25 min
- Cook
- 45 min
- Yield
- 4 servings
Ingredients
- 450g skinless chicken breast, diced
- 300g sweetcorn, tinned and drained or frozen
- 1 onion, finely chopped
- 30g butter
- 30g plain flour
- 250ml chicken stock
- 150ml whole milk
- 1 tbsp chopped chives
- 320g ready rolled shortcrust pastry
- 1 egg, beaten, for glazing
Method
Blitz half the sweetcorn with the milk in a blender until fairly smooth and set aside.
Melt the butter in a wide pan, cook the onion for 5 minutes, then add the chicken and cook for 5 minutes until sealed.
Stir in the flour, cook for 1 minute, then gradually add the stock followed by the blended corn mixture, stirring to a smooth sauce, and simmer for 5 minutes.
Fold in the remaining whole sweetcorn and the chives, season, then transfer to a 1.2 litre pie dish and cool for 10 minutes.
Top with the pastry, trim, crimp, cut a steam vent, and brush with beaten egg.
Bake at 190C (375F) for 30 minutes until golden, then rest for 5 minutes.
Worth knowing
- Frozen corn can go into the blender straight from the freezer, just simmer the sauce 2 minutes longer.
- For picky eaters, blitz all the corn instead of half, the flavour stays but the texture disappears.
Common questions
Can I use creamed corn from a tin?
Yes. Use a 300g tin of creamed corn instead of the blended corn and milk, and reduce the stock to 200ml. Taste before seasoning, creamed corn is already sweet and salted.
Is this pie suitable for young children?
Yes, it is mild and soft textured. Skip added salt if cooking for babies and toddlers, use low salt stock, and make sure the chicken is fully cooked and cut small.
Can I add anything else to the filling?
Diced red pepper, cooked with the onion, or a handful of frozen peas both work. Keep additions under 150g so the sauce still binds the filling properly.