Creamy Chicken and Corn Potpie
Ingredients
- 1 rotisserie chicken (2 to 2 ½ pounds), 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 a 17.3-ounce package), thawed
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. 2. Transfer the mixture to a shallow 2-quart (or 8-inch square) baking dish. 3. Lay the pastry on top of the dish, trim to fit, and cut vents in the top. 4. Bake unt...
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