CREAMY CHICKEN AND CORN POT PIE

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CREAMY CHICKEN AND CORN POT PIE image

Categories     Chicken     Dinner

Yield 4 Servings

Number Of Ingredients 7

1 (2-to 2-1/2-lb.) rotisserie chicken, meat shredded
2 (14.5 oz. ea.) cans corn chowder
1 cup frozen peas
1 cup frozen corn kernels
2 tsp. fresh thyme leaves
Kosher salt and black pepper
1 sheet frozen puff pastry (from a 17.3 oz. package), thawed

Steps:

  • Heat oven to 400 degrees F. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, and 1/4 teaspoon each salt and 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. Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.

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