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Sweet Corn Pot Pie


Last summer my fiance and I went to a farmhouse dinner featuring local ingredients at an apple orchard. We were the only two guests who had selected the vegetarian option. The owner told us that they didn’t often have people select that option, and that they were excited for the challenge of coming up with a special meal for us. When they presented us with their sweet corn pot pie, we were blown away and continued to talk about how good it was all winter. Since this wasn’t a restaurant that we could return to and fill our craving, I decided to recreate the delicious taste at home. I hope you enjoy this recipe as much as we enjoyed the original! Although this recipe calls for frozen sweet corn, if you have access to fresh sweet corn, use that instead!

Sweet Corn Pot Pie


Regan @ onceamonthmeals.com


  • 0.5 cup vegetable stock (filling)
  • 0.5 cup whole milk (filling)
  • 1 Tablespoon corn starch (filling)
  • 1.5 Tablespoons white flour (filling)
  • 2 cloves garlic, minced (filling)
  • 2 cups sweet corn, frozen (filling)
  • 1.5 medium potato, cubed and boiled until tender (filling)
  • 0.25 cup mayonnaise (filling)
  • 2 medium eggs (filling)
  • 2 Tablespoons lemon juice (filling)
  • 2 teaspoons salt (filling)
  • 0.25 teaspoon pepper (filling)
  • 2 cups white flour
  • 1 Tablespoon baking powder
  • 2 teaspoons salt
  • 2 cups butter, cold
  • 2 cups whole milk


Preheat oven to 375F. Mix all of the filling ingredients together in a large bowl. Combine flour, baking powder, and salt in a medium bowl. Add butter, combining until butter is broken up into tiny pieces. Add milk and stir until dough begins to stick together. Form into a ball and divide in half. Roll balls out into 12 inch disks. Place one disk in a pie pan and press the dough until the edges are covered. Pour filling into pie pan. Fit the remaining disk over the filling. Fold any excess dough over the edge of the pie pan and press down on the edges, so the filling is sealed inside. Cut two long strips on the top of each crust. Bake 35-40 minutes, or until crust is golden.

Freezing Directions:

Before baking, cover pan with aluminum foil. Label and freeze. To Serve: Thaw. Bake 35-40 minutes at 375F, or until crust is golden.

Servings: 4

**conversion chart image provided by Erik Spiekermann

10 Responses to “Sweet Corn Pot Pie”

  1. Gwen says:

    I’m from Pennsylvania, and the PA Dutch (Amish) have a traditional dish simply called Corn Pie that is very similar. The eggs in the filling are hard-boiled and chopped before baking. A great way to use up hard-boiled eggs after Easter. And delicious! :)

  2. Loring Rollo says:

    Is it really 2 cups of butter?

    • regan says:

      Hi Loring, that is correct. There are two pie crusts, so one cup per crust. Feel free to sub any crust you prefer, though!

  3. Connie says:

    I tried this recipe tonight for dinner, and I think there may be some measurement errors. The crust was a complete flop: too much butter and milk. I ended up scrapping the crust (2 cups of butter and milk wasted!) and making my own. Also the filling was way too salty. I would cut it back from 2 tsp. to 1 or even a 1/2 tsp. I was so disappointed, as this sounded like a wonderful comfort dish for autumn. Can you check the measurements just to make sure you got them right?

    • regan says:

      Hi Connie– I’m so sorry to hear that it didn’t turn out! I actually made this recipe again a few weeks ago and the measurements seemed correct for me.

  4. Amy says:

    I had the same problem with the crust while cooking the August vegetarian menu. Off to the store to buy some crust.

    • regan says:

      Hi Amy– I am so sorry to hear that the crust didn’t work for you. Did you think there was too much butter and milk, as well?

  5. jenn p says:

    Have you tried preparing this then freezing it? I wonder if the mayo freezes okay.

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