Corn Pie
Here, corn in combination with potatoes makes a meal. Add chicken chunks and you have an adaptation of chicken pot pie.
Ingredients
Pastry for a 2-crust pie
- 3 cups fresh corn
- 1½ cups raw potatoes diced
- 2 or 3 hard-boiled eggs diced
- salt and pepper to taste
- 2 Tbsp. flour
- milk
Instructions
- Line a casserole or deep pie pan with pastry.
- Combine corn, potatoes, and eggs and pour into pastry-lined container.
- Add salt and pepper.
- Sprinkle with flour.
- Add enough milk to cover the vegetables.
- Cover with top pastry.
- Pinch edges together to seal.
- Bake at 425° for 30–40 minutes, until crust is browned and milk is bubbly throughout.
Notes & Wine Advice
Variation:
Add chunks of chicken cut into 1-inch pieces.