Corn Chowder Pot Pie

Ingredients

• 3 slices thick-sliced bacon (Diced; reserve 2 tablespoons of the rendered bacon grease.)
• 1 cup yellow onion (Diced.)
• 1 cup carrots (Diced.)
• 1 cup baby gold potatoes (Diced; leave unpeeled.)
• 2 tsp garlic (Minced.)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1.75 cup whole milk (Added gradually while whisking.)
• 1 tsp chicken bouillon powder
• 1 tsp dried thyme
• 0.25 tsp salt (The author says they add 1/4 teaspoon; adjust to taste.)
• 0.25 tsp black pepper (The author says they add 1/4 teaspoon; adjust to taste.)
• 1 cup frozen corn
• 1.5 cup cooked chicken (Chopped; rotisserie chicken may be used.)
• 0.5 cup Parmesan cheese (Grated.)
• 1 cup sharp Cheddar cheese (Shredded; divided, with half stirred into the filling and half sprinkled on top.)
• 1 sheet puff pastry (Thawed according to package directions.)
• 1 large egg (Whisked for the egg wash.)
• 2 tbsp bacon grease (Reserved from cooking the bacon; this is rendered from the bacon above.)

Steps

1. 1

   Thaw one sheet of puff pastry according to the package directions. Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch glass pie pan and set it aside.

2. 2

   Dice the bacon and add it to a large pot over medium-high heat. Cook until golden brown, then transfer it with a slotted spoon to a paper-towel-lined plate. Reserve 2 tablespoons of the bacon grease in the pot.

3. 3

   Add the diced onion, carrots, and potatoes to the bacon grease. Sauté for about 10 minutes, until the vegetables are tender.

4. 4

   Add the minced garlic and cook for 1 minute.

5. 5

   Push the vegetables to the edges of the pot. Melt the butter in the center, then add the flour and whisk constantly for about 1 minute.

6. 6

   Slowly add the milk while whisking constantly. Continue whisking until the sauce is slightly thickened and coats the back of a spoon.

7. 7

   Add the chicken bouillon powder, dried thyme, salt, and pepper. Adjust the salt and pepper to taste.

8. 8

   Add the corn and chopped chicken. Stir for 1–2 minutes, just until heated through.

9. 9

   Remove the pot from the heat. Stir in the Parmesan and half of the shredded Cheddar, adding the cheese a handful at a time. The cheese does not need to melt completely.

10. 10

    Stir in the reserved bacon. Taste the filling and adjust the seasonings as needed.

11. 11

    Transfer the filling to the prepared pie pan and sprinkle the remaining Cheddar over the top.

12. 12

    Whisk the egg in a small bowl. Brush the egg around the edges of the pie pan.

13. 13

    Place the thawed puff pastry over the filling and press it gently around the edges. Brush the pastry with the remaining egg wash and cut 8 vents in the top.

14. 14

    Place the pie pan on a sheet pan and bake for 35–45 minutes, until the pastry is golden brown.

15. 15

    Let the pot pie stand for 5 minutes before serving.

Notes

The source describes this as a one-pot filling baked beneath puff pastry. The structured recipe provides a per-serving estimate of 727 calories, 32 g protein, 44 g carbohydrates, 48 g fat, and 4 g fiber.

Nutrition per serving

• main
• pot pie
• comfort food
• baked
• chicken
• cheesy
• one-pot
• family dinner