chicken bacon corn pie
This is my version of a local favorite. It's a great way to use the fresh sweet corn that's available in the Summer months. I added bacon to my recipe because..... what's better than bacon???
prep time
10 Min
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 - frozen deep dish pie shells, thawed
- 1 can cream of chicken or mushroom soup (10 ounces)
- 1/2 cup half and half
- 3 cups fresh corn off the cob, uncooked
- 4 - slices cooked bacon, crumbled
- 2 cups cooked, cubed potatoes
- 3 large hard cooked eggs, chopped
- 1 1/2 cups cooked chicken, chopped
- 1/2 teaspoon dried onion flakes
- - dried parsley flakes for garnish
How To Make chicken bacon corn pie
-
Step 1Preheat oven to 375 degrees F. Line a cookie sheet with aluminum foil. Take two crusts of freezer and defrost. Place one crust on prepared cookie sheet. Set aside.
-
Step 2In a large bowl, combine the condensed soup and half & half. Mix well. Add the corn, bacon, potatoes, eggs, chicken and onion flakes. Mix well. Mixture will be very thick.
-
Step 3Transfer to crust on cookie sheet, mounding in the middle.
-
Step 4Moisten edges of bottom crust with water. Cover pie with second crust. Crimp edges well. Cut slits in top crust to let steam escape.
-
Step 5Bake for 55-60 minutes or until bubbly and crust is golden brown. Let cool 5-10 minutes and garnish with parsley flakes before cutting.
-
Step 6Please note: Cut pieces of pie tend to fall apart when removed from pie plate, although it cuts very nicely when cold (see picture). Also, if you have any leftover, the crust will absorb most of the liquid, so have an extra can of soup on hand to serve with leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes