Chicken and sweetcorn pie
Member recipe

Chicken and sweetcorn pie

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 4

A delicious chicken and sweetcorn pie, with cardamom pods and chunks of bacon in the sauce.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • For the pastry
  • 200g plain flour
  • 100g butter
  • 2-3 tbsp water
  • a little milk for brushing the lid of the pie.
  • For the white sauce
  • 50g butter
  • 50g plain flour
  • 300ml milk
  • For the rest of the filling
  • 25g butter
  • 2 chicken fillets, cut into 2cm cubes
  • 4 slices smoked bacon
  • 1 onion, chopped
  • 1 small tin sweetcorn
  • 4 cardamom pods
  • 1 tsp ground nutmeg


    1. Preheat oven to 180C / 350F / gas 4.
    2. Make the pastry: Mix the flour and butter together into a crumbly mixture. Add the water a little at a time and mix to a smooth dough. Divide the dough into two pieces. Roll the first out on a clean, floured surface using a well floured rolling pin and line the pie dish. Bake blind for 20 mins. Keep the other lump of dough wrapped in clingfilm in the fridge for now.
    3. Meanwhile make the filling: Melt the butter in a frying pan and cook the chopped onion for 5 minutes until softened. Add the bacon and fry for a further 5 minutes. Finally add the chicken and cook for a further 5 minutes or until the chicken pieces are golden brown. Drain and put to one side.
    4. Make a white sauce: In a small saucepan melt the butter on a gentle heat, and gradually stir in the flour to make a roux. Add the milk a little at a time, whisking as you go to avoid lumps.
    5. Open the cardomom pods with a sharp knife and discard the pod cases. Crush the middles using a pestle and mortar. Add the nutmeg and stir into the white sauce.
    6. Mix the chicken, bacon and onions into the white sauce. Drain the tin of sweetcorn. Add this in and mix well.
    7. Pour the filling into the cooked pastry case. Roll out the other piece of dough into a lid for the top of the pie. Brush with a little milk and bake for a further 45 minutes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Oct, 2017
Edible but like someone else has said there is way too much nutmeg, if I ever make it again I would not use any. I also had to use more milk than the recipe said because the sauce was far too thick.
19th Jan, 2012
Gave this a go last night and it was ok but i won't be making it again, i think there was too much nutmeg in it
5th Feb, 2008
This is yummy! Though I say so myself. Try it!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.