Hispanic Hearty Chicken and Corn Pie Recipe

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

Jorge Bravo
Jorge Bravohttp://www.hispanickitchen.com
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorge's goal is to provide a connection to Latin culture through food. He's a native of Miami, which is home to the largest Cuban community outside of the island and home to many other large Latin communities, among them Colombian, Venezuelan, Nicaraguan, Peruvian, Argentinian, Mexican, Puerto Rican and Spanish. Living in this melting pot of Latin flavor is what helped spark his vision for creating Hispanic Kitchen.