Creamy Chicken and Corn Pot Pie
By bdeedman
Rate this recipe
5/5
(2 Votes)
1 Picture
Ingredients
- 1 * 1 rotisserie chicken (2 to 2 1/2 pounds), meat shredded
- 2 * 2 14.5-ounce cans corn chowder
- 1 * 1 cup frozen peas
- 1 * 1 cup frozen corn kernels
- 2 * 2 teaspoons fresh thyme leaves
- * kosher salt and black pepper
- 1 * 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Details
Servings 4
Cooking time 30mins
Preparation
Step 1
1. Heat oven to 400° F. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, and ¼ teaspoon each salt and pepper. Transfer the mixture to a shallow 2-quart (or 8-inch square) baking dish.
2. Lay the pastry on top of the dish, trim to fit, and cut vents in the top.
3. Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
You'll also love
- Apple Blossom Cake 4.5/5 (4 Votes)
- Duck Breast with Pineapple Cherry... 5/5 (2 Votes)
- Goat Cheese Stuffed New Potatoes 5/5 (2 Votes)
- Butternut Squash and Sage Soup 5/5 (2 Votes)
- Roasted Acorn & Delicata Squash... 5/5 (2 Votes)
Review this recipe