Recipes / Dinner

Sweet Corn Pot Pie - Dump and Go Dinner

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Sweet Corn Pot Pie - Dump and Go Dinner

Regan
The Cook
4 Servings
16 Ingredients
14 Comments

Take advantage of sweet corn season and try this fun alternative to the original pot pie!

Read More
4 Servings
16 Ingredients
14 Comments

Ingredients

  • ½ cups Vegetable Broth/Stock
  • ¾ cups Milk #1
  • 1 tablespoon Cornstarch
  • 1 ½ tablespoons Flour, All-Purpose #1
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups Corn, Frozen
  • 1 ⅛ cups peel and dice Yukon Gold Potato
  • ¼ cups Mayonnaise
  • 2 tablespoons juice Lemon
  • ¼ teaspoons Salt #1
  • ¼ teaspoons Black Pepper
  • 2 cups Flour, All-Purpose #2
  • 1 tablespoon Baking Powder
  • 1 ¾ teaspoons Salt #2
  • 5 ¼ ounces Butter, Salted
  • ½ cups Milk #2

Containers

  • 1 Pie Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix vegetable broth, whole milk #1, corn starch, flour #1, garlic, sweet corn, potatoes, mayonnaise, lemon juice, salt #1 and pepper together in a large bowl.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix vegetable broth, whole milk #1, corn starch, flour #1, garlic, sweet corn, potatoes, mayonaisse, lemon juice, salt #1 and pepper together in a large bowl.
  2. Combine flour #2, baking powder, and salt #2 in a medium bowl. Add butter, combining until butter is broken up into tiny pieces. Add milk #2 and stir until dough begins to stick together.
  3. Form into a ball and divide into two balls for every pie you are making.
  4. Roll balls out into 12 inch disks.
  5. Divide half of the disks among pie pans and press the dough until the edges are covered.
  6. Divide filling among the pie pans.
  7. Fit the remaining disks 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.
  8. Cover each pan with aluminum foil.
  9. Bake at 375 degrees for 35-40 minutes, or until crust is golden.

Categories

vegetarian, spring, summer, all-in-one-meal, fish-free, shellfish-free

Categories

vegetarian, spring, summer, all-in-one-meal, fish-free, shellfish-free

14 Comments

Join the discussion

  1. 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! 🙂

    Reply

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

      Reply

  3. 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?

    Reply

    1. 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.

      Reply

  7. The ingredients are listed wrong, I think that is why everyone’s crust is turning out wrong. The two tablespoons flour should be listed with the filling ingredients, and the 2 cups flour should be listed with the crust ingredients 😉

    Reply

    1. Thank you for your feedback! We will pass this along to our MenuBuilder team for any necessary updates!

      Reply