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".
- 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.
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.
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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- 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
- 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.
- 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: 1
Amount 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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