You can't beat these delicious chicken and sweetcorn pies, you can make them individually or as one big family sized pie.
Your family will love these easy and delicious Chicken and Sweetcorn Pies. They are so simple to make and are packed full of flavour. When my Dad came over one day and tried them, he said "This is the best thing you have ever cooked Varn".
I have a great selection of pies on my website including Butter Chicken Pies, Smoked Fish Pie and Lamb and Mint Pies. Be sure to check them out!
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Ingredient notes:
- Chicken: Either chicken thighs or chicken breast could be used in this recipe.
- Corn: This recipe calls for 2 cups of corn kernels. You could us a can of corn (drained) like I did. Or, defrosted frozen corn. Or, cooked, fresh corn off the cob.
- Pastry: Puff pastry is my go-to for flaky pies.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 200°C fan bake. Heat a large frypan on the stovetop and add oil. Sauté onion for a few minutes until soft then add garlic, stir together. Add chicken and cook until browned.
Add the spring onion, corn and cream. In a cup mix together cornflour with 1 tablespoon of water, add to mixture and keep stirring until it thickens. Season to taste with salt and pepper. Set aside to cool.
Grease a muffin or pie tin with oil or butter, cut pastry to fit then line each hole. Fill each with mixture and place pastry lid on top. Squeeze edges together so filling does not escape.
Whisk egg and glaze pies with a pastry brush. Poke a few small holes in the top of each pie. Bake for 30 minutes until golden.
Allow pies to sit for 5 minutes then serve with your favourite sides including mashed potatoes, peas and gravy.
Recipe FAQs:
Absolutely! While sweetcorn is a classic ingredient, you can add in or substitute your favourite veggies including peas, carrots, or mushrooms.
Yes! Simply grease and line a large pie dish with pastry, then add the filling and top with one piece of pastry before brushing with egg and baking. For a large pie it can take anywhere between 45-55 minutes to cook - ensure the pastry is golden and cooked through.
Storage:
Store leftover Chicken and Sweetcorn Pies in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
These pies can also be frozen! Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating in the oven.
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Chicken and sweetcorn pies
You can't beat these delicious chicken and sweetcorn pies, you can make them individually or as one big family sized pie.
Ingredients
- 1 Tbsp of olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 500g chicken thighs, chopped
- 2 spring onions, sliced
- 2 cups corn kernels, or one can (drained)
- 1 cup cream
- 1 Tbsp cornflour
- Salt and pepper
- 4 sheets puff pastry, thawed
- 1 egg
Instructions
- Preheat oven to 200°C fanbake. Heat a large frypan on the stovetop and add oil. Sauté onion for a few minutes until soft then add garlic, stir together.
- Add chicken and cook until browned then add spring onion, corn and cream.
- In a cup mix together cornflour with 1 tablespoon of water, add to mixture and keep stiring until it thickens. Season to taste with salt and pepper. Set aside to cool.
- Grease a muffin or pie tin with oil or butter, cut pastry to fit then line each hole. Fill each with mixture and place pastry lid on top. Squeeze edges together so filling does not escape.
- Whisk egg and glaze pies with a pastry brush. Poke a few small holes in the top of each pie.
- Bake for 30 minutes until golden, let sit for 5 minutes then serve.
Notes
- I used a Texas muffin tin for my pies and put the rest of the pastry and mixture into mini muffin tins to make small pies for the kids.
- This can be made into one large family pie.
Nutrition Information:
Yield: 8 per pie Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 137mgSodium: 200mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 19g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
D says
Do you know approx what is the cook timeframe a full size family pie?
Vanya says
I would say about 45-55 mins until the pastry is golden and cooked through.
Camille says
My children are not super big fans of corn…..what else could I use? Thanks
VJ cooks says
Just leave it out.
Ros says
Carrot or mushrooms
Martin says
Hi Van
Looking forward to trying this out.
Quick question, what sort of cream?
Regards
Martin
VJ cooks says
Just regular pouring cream.
Christa says
Hi
Would you cook these then freeze them, or freeze them before cooking ect cook when get them out ?
VJ cooks says
Hi Christa, You can do either or, however, the pastry will be flakier if you bake them from raw pastry. So I would suggest freezing them without baking them first.
Christa says
Thank you
Ros says
I often make a double batch of the filling and freeze the filling, then make pies as required
VJ cooks says
That's a great idea.
Christina says
Did you use parchment paper to line?
Can I use a different flour if I don’t have cornflour? Thanks!
VJ cooks says
Hi Christina, I did use baking paper while taking these pictures. But I often make them without it too, I just ensure the tins are very well greased. Cornflour is a high-starch flour which makes it suitable to use as a thickening agent. Arrowroot flour could be used as an alternative. If you're wanting to use plain flour you'll need to use at least double the amount to get the same starch content.
Bea says
I don't know where you live but do you have corn starch? I know in the states we call it corn starch instead of corn flour.
VJ cooks says
Hi Bea, yes we are talking about the same thing! Cornflour in New Zealand (Australia/Uk) is know as corn starch in the US.
Trixie says
Can you use milk instead of cream?
VJ cooks says
Yes, it will just be less creamy.
Bryan says
I have made this recipe a few times now, a fav of all my whanau. I add bacon to it and it gives it an even more flavourful punch!!
VJ cooks says
That sounds delicious!
Su says
Hi, I’m looking forward to making these pies. Is it possible to add chicken stock to this recipe instead of water??
VJ cooks says
Hi Su, there is only 1 tablespoon of water in this recipe - to make the cornflour slurry. But you could use stock for that if you prefer.
Su says
Hi, I misread the recipe and thought it said a cup and when I reread it realised it was only tablespoon so I just used water. Made a double batch today and they were delicious. Thank you for the recipe. 🙂
VJ cooks says
Awesome 🙂
Dana says
Family loved this dish, but my 13 month old kept spitting out the corn.
Natasha says
Would it be okay to use chicken breast rather than thighs? Thank you.
VJ cooks says
Totally fine 🙂
Cathy says
Hi. Is it possible to use precooked shredded chicken? Thanks
VJ cooks says
Absolutely.
Andrew says
Made this today. The filling is delicious, but the pie was baked in under 30 minutes, so our ovens must work differently.
Anyway, another great recipe. Thank you.