Chilean Chicken Pie with Sweet Corn Crust

A variety of traditional Chilean flavours in this pie make a delicious meal. Bound by an easy crust of sweet corn, flour, and milk, this savoury pie is delicious any time of year.
Serves: 4
Prep Time: 15 min
Cook Time: 40 min


2 cups chicken, cooked, chopped
2 cups low-sodium chicken broth
1 egg(s), medium
1 tbsp olive oil
1 tsp olive oil
4 cloves garlic, minced
1 cup white onion, diced
6 green onion(s), sliced
1 tbsp cornstarch
1 tsp cumin, ground
1/4 tsp cinnamon, ground
1/2 tsp salt, divided
1/2 tsp black pepper, freshly ground, divided
2 tbsp tomato paste
1/4 cup cilantro, fresh, minced
3 cups corn niblets, thawed
1 cup 1% milk
1 tbsp whole wheat flour
2 tsp whole wheat flour
2 tbsp basil, fresh, minced
1/4 cup seedless raisins
2 tbsp capers, drained
cooking oil spray

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 375°F (190°C).

  2. Hard boil the egg. Chop and set aside.

  3. Lightly coat a deep dish pie plate (about 2 L capacity) with cooking spray and set aside.

  4. Heat 1 tsp (5 mL) olive oil over medium high heat in non-stick pan. Add minced garlic, the sliced whites of the green onions and the diced white onion and cook, stirring occasionally, until golden brown – about 5 minutes. The green tops are used later in the recipe, so set aside.

  5. Sprinkle with cornstarch, cumin, cinnamon, half the salt and pepper and cook for 2 minutes. Stir in tomato paste and chicken broth and bring to a boil. Simmer until it starts to thicken (about 5 minutes). Stir in chopped cooked chicken and cilantro.

  6. Puree defrosted corn in a food processor or blender until almost smooth. Transfer to a large bowl and whisk in milk and flour.

  7. Heat remaining 1 Tbsp (15 mL) oil in a large skillet over medium heat. Add corn mixture and cook, stirring often to avoid any sticking, until very thick, about 10 minutes. Stir in reserved green onion tops, basil, and the remaining salt and pepper.

  8. Arrange chicken mixture in the prepared baking dish and scatter with the chopped egg, drained capers and raisins. Spread the corn topping evenly over filling. Set the dish on a baking sheet to catch any drips and bake until golden brown and bubbly (about 30 minutes). Set aside to let cool for 10 minutes and serve.

Helpful Tip

This tasty chicken casserole has a simple corn topping and includes interesting flavours from the capers, cinnamon, cilantro, cumin and raisins. Leftover cooked chicken is used but you can also cook fresh chicken breast or thighs for this dish. If you don't have the fresh basil it is still very good with 2 tsp (10 mL) dried basil as a substitute.

Nutrition Info

Per 300 g serving Amount
Protein22 g
Fat6 g
Saturated Fat2 g
Carbohydrate29 g
Fibre4 g
Sugar10 g
Cholesterol70 mg
Sodium420 mg
Per 300 g serving % Daily Value
Vitamin A4
Vitamin C10
Vitamin B622
Vitamin B1225