Chicken Corn Pie Recipe

Name: Chicken Corn Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. chicken broth; 2 c. cooked chicken, diced; some celery, chop fine; some carrots, chop fine; 4 c. silver queen corn; flour; butter; 2 hard-boiled eggs (optional); parsley; salt; pepper; 1 top pie crust

Servings: persons

2 c. chicken broth
2 c. cooked chicken, diced
some celery, chop fine
some carrots, chop fine
4 c. silver queen corn
flour
butter
2 hard-boiled eggs (optional)
parsley
salt
pepper
1 top pie crust

1
Cook celery and carrots in chicken broth until tender, adding corn when heated thoroughly.
2
Add mixture of melted butter and flour to thicken.
3
Add a little at a time until right consistency is achieved. Add chicken, parsley, salt and pepper.
4
Add sliced hard-boiled eggs.
5
Place mixture in a 2-quart casserole dish. Roll out pastry dough to right size to cover top of dish.
6
Place on top and seal edges.
7
Bake at 400u00b0 until top crust is browned.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. chicken broth, 2 c. cooked chicken, diced, some celery, chop fine, some carrots, chop fine, and more.

Yes, Chicken Corn Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Corn Pie

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