Creamy Chicken and Corn Pot Pie

By jojomail1

Takes 10 minutes of hands on time and 40 minutes total. From April 2010 Real Simple.

Ingredients

• 1 2 to 2 1/2 lb rotisserie chicken, meat shredded
• 2 14.5 ounce cans corn chowder
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 2 teaspoons fresh thyme leaves
• kosher salt and black pepper
• 1 sheet frozen puff pastry (from 17.3-ounce package) thawed

Preparation

Step 1

Heat oven to 400 degrees. In a large bowl combine chicken, corn chowder, peas, corn, thyme and 1/4 teaspoon salt and pepper. Transfer to shallow 2-quart (8 inch square) baking dish. Lay pastry on top of dish, trim to fit and cut vents in top.

Bake until chicken mixture is bubbling and pastry is golden brown, 25-30 minutes.