Hispanic Hearty Chicken and Corn Pie Recipe

Chicken and Corn Pie
When paired with a salad and crusty bread, this pie makes a great light meal


Chicken and Corn Pie

Although empanadas tend to steal the show, tartas (savory tarts or pies) are just about the next best thing when you’re craving a combination of flaky dough and hearty filling. What they lack in portability, they make up for in ease of preparation. Instead of stuffing, folding and crimping a dozen or so empanadas, you merely whip up your filling and pour it into the pie shell. Tartas always appear on the menu at Argentine rotiserías (take-out joints), and the variety of options available for fillings rivals that of empanadas, with veggies generally taking center stage.

This tarta de pollo y choclo or chicken and corn pie, together with a green salad and piece of crusty bread, makes for a great light meal. If you’re in a hurry to get food on the table, use a rotisserie chicken rather than poaching the chicken.


1 round of ready-made pie crust or masa para tartas
1 Tbsp. butter
2 stalks green onion, chopped (both green and white part)
¾ cup chopped red pepper
1½ cups canned corn
2 chicken breasts, poached and shredded (roughly 3 cups)
1 Tbsp. chopped fresh parsley
1 cup cream cheese, softened or queso crema (available in Argentina as Casancrem, Mendicrem)
2 eggs, lightly beaten
Salt and freshly ground black pepper to taste


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