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Chicken and sweetcorn pie recipe

Chicken and sweetcorn pie recipe

36 ratings

Classic comfort food - this hearty chicken and sweetcorn pie is an all-time British favourite. A little added bacon brings a delicious smokiness that's sure to satisfy the whole family. See method

  • Serves 6
  • 30 mins to prepare and 1 hr 30 mins to cook
  • 585 calories / serving
  • Freezable


  • 1.2kg (2 1/2lb) skin-on chicken thighs on the bone
  • 15g butter
  • 90g (3 1/2oz) smoked bacon lardons
  • 1 large onion, halved and finely sliced
  • 1 large leek, trimmed and finely sliced (white and pale green parts only)
  • 250g (8oz) sweetcorn kernels, fresh, frozen or tinned (if fresh, cut from 2 full cobs)
  • 300ml (1/2 pint) chicken cooking juices or 300g (10oz) fresh chicken stock
  • 3 level tbsp plain flour
  • 200ml (1/3 pint) dry white wine
  • 1 bay leaf
  • 100ml double cream
  • 1 tsp Dijon mustard
  • 320g (11oz) ready-rolled all butter puff pastry
  • 1 egg, lightly beaten
  • steamed seasonal greens, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    17g 87%
  • Sugars

    4g 4%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 27.4g Protein 27.3g Fibre 2.8g


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Arrange the chicken thighs in a roasting tin, skin-side up and roast for 25-30 minutes, until the skin is golden and crisp.
  2. Meanwhile, melt the butter in a large saucepan set over a medium heat and add the lardons. Once they start to sizzle, add the onion and turn the heat down slightly. Cook, stirring often, for 10-15 minutes, until the onion is very soft and beginning to turn golden. Add the sliced leek, cover with a lid and cook for 5 minutes. Set aside to cool slightly.
  3. When the chicken is cooked, pour the juices from the tin into a measuring jug. Tear the cooked meat into large pieces; discard the skin and bones. Spread out in a 20cm x 25cm baking dish with the sweetcorn kernels and chill until needed.
  4. Spoon the fat from the chicken juices in the jug and discard. There should be 300ml chicken ‘stock’ remaining. If not, make the liquid up with extra chicken stock or just use 300g/300ml chicken stock instead.
  5. Return the pan of bacon and leeks to the heat. Tip in the flour and cook for 2 minutes, stirring. Stir in the wine and bay leaf and bubble for a couple of minutes. Gradually stir in the chicken stock and bring to a brisk boil. Simmer for 5 minutes, until thickened. Add the cream and simmer for 3 minutes more. Cover and set aside to cool slightly, then stir in the mustard and check the seasoning; it shouldn’t need salt as the bacon is already salty. Fish out the bay leaf and spoon the thick sauce over the chicken and sweetcorn in the oven dish.
  6. Unroll the puff pastry over the filling and tuck in the edges well. Make a slit in the centre to let the steam out and brush the pastry with beaten egg. Bake for 30-35 minutes (still at 200°C), until the pastry is risen and golden brown. Rest for 5-10 minutes before serving with steamed greens.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article.

See more British recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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