Creamy Chicken and Corn Potpie


  • 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...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network