For vegetarians, finding a delicious savory pie can be difficult. The most popular savory pies typically include either chicken, lamb or ground or sliced beef. This creamy sweet corn pot pie is a perfect option as a main course for nonmeat eaters or as a filling side dish that would pair well with almost anything. Sweet corn kernels and spices join cream of corn soup and bake inside a flaky puff pastry for a sweet, savory, custardy pie.
You can add any other vegetables you like inside this corn pie, but this recipe calls for just corn and diced carrots. Remember to cut vents in the top of the pie before baking or the filling could leak out the sides. This pie will please those at an outdoor gathering or potluck. Kids especially love the crust on top!
Sweet Corn Pot Pie
40 to 45 minutes
50 to 55 minutes
2 cans (14.5 ounces each) corn chowder
1 cup frozen sweet corn kernels
3 carrots, cleaned and small diced
2 teaspoons fresh thyme
1 sheet puff pastry, thawed
Kosher salt and fresh ground black pepper
Heat oven to 400 F.
In a large mixing bowl, add the corn chowder, corn kernels, carrots, thyme, salt and pepper. Mix to fully combine.
Transfer the corn mixture to the bottom of a shallow baking dish (round or square).
Cover the baking dish with the puff pastry, making sure the sheet extends beyond the entire rim.
Press down on the pastry around the rim to form a seal, and cut away the excess pastry with a knife.
Cut 3 slits in the top of the pastry to vent while cooking.
Place the baking dish in the oven and allow to bake until the crust is golden brown and the sides of the pie are bubbling, about 35 to 40 minutes.
Remove the pie from the oven, and allow to cool 5 minutes.