Chicken, bacon and corn pot pies

Course Chicken, Dinner, Pie, pot pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author Alida Ryder


for the bechamel/white sauce

  • 500 ml chicken stock
  • 250 ml full cream milk
  • 1/2 onion
  • 1 bay leaf
  • 100 g butter
  • 100 g flour
  • pinch of grated nutmeg
  • salt & white pepper to taste

for the filling

  • 2 whole chickens cooked and meat shredded
  • 250 g 1 cup bacon, chopped and fried
  • 2 cups corn kernels
  • 1 onion fried with 2 cloves of garlic
  • large handful fresh parsley finely chopped
  • juice and zest of 1 lemon
  • salt & pepper to taste
  • 2 sheet puff pastry defrosted
  • 1 egg beaten


  • Pre-heat the oven to 180°c.
  • To make the bechamel, heat the chicken stock and milk with the onion and bay leaf.
  • Melt the butter in a saucepan then whisk in the flour.
  • Slowly whisk in the hot liquid over medium heat until the sauce is thick and smooth.
  • Season with the nutmeg, salt and pepper and set aside.
  • To make the filling combine all the filling ingredients with the bechamel. Season to taste.
  • Fill pie dishes of your choice with the filling.
  • Cut circles out of the pastry to fit the dishes.
  • Brush the edges of the pie dishes with beaten egg then top with the pastry and crimp the edges. Cut a small hole in the middle of each pie to allow the steam to escape then brush each pie with some of the beaten egg.
  • Place in the oven and allow to bake for 20-25 minutes until the pastry is golden brown and crisp.
  • When cooked, remove from the oven and allow to cool for 10 minutes then serve.