Chicken Bacon Corn Pie

Susan Bickta


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???


★★★★★ 1 vote

10 Min
1 Hr


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  • 2
    frozen deep dish pie shells, thawed
  • 1 can(s)
    cream of chicken or mushroom soup (10 ounces)
  • 1/2 c
    half and half
  • 3 c
    fresh corn off the cob, uncooked
  • 4
    slices cooked bacon, crumbled
  • 2 c
    cooked, cubed potatoes
  • 3 large
    hard cooked eggs, chopped
  • 1 1/2 c
    cooked chicken, chopped
  • 1/2 tsp
    dried onion flakes
  • ·
    dried parsley flakes for garnish

How to Make Chicken Bacon Corn Pie


  1. Preheat 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.
  2. In 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.
  3. Transfer to crust on cookie sheet, mounding in the middle.
  4. Moisten edges of bottom crust with water. Cover pie with second crust. Crimp edges well. Cut slits in top crust to let steam escape.
  5. Bake for 55-60 minutes or until bubbly and crust is golden brown. Let cool 5-10 minutes and garnish with parsley flakes before cutting.
  6. Please 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.

Printable Recipe Card

About Chicken Bacon Corn Pie

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Hashtags: #eggs, #corn

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