Creamy Chicken & Corn Pot Pie

By tjm01

Ingredients

• 1 (2 -2 1/2 lbs) rotisserie chicken, meat shredded
• 2 (14.5 oz) cans corn chowder
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 2 tsp. fresh thyme leaves
• 1/4 tsp. Kosher salt
• 1/4 tsp. black pepper
• 1 sheet frozen puff pastry (from 17.3 oz pkg), thawed

Details

Servings 4

Preparation

Step 1

Heat oven to 400 degrees. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt & pepper. Transfer the mixture to a shallow 2 - quart (or 8 inch square) baking dish.
Lay the pastry on top of the dish, trim to fit and cut vents in the top.
Bak until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.