Creamy Chicken and Corn Potpie

creamy-corn-pot-pie
Photo by Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 576 calories
    • Fat 26 g
    • Sat Fat 12 g
    • Cholesterol 154 mg
    • Sodium 1,113 mg
    • Protein 47 g
    • Carbohydrate 35 g
    • Sugar 8 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 71 mg

Ingredients

  1. Check 1 rotisserie chicken (2 to 2 1/2 pounds), meat shredded
  2. Check 2 14.5-ounce cans corn chowder
  3. Check 1cup frozen peas
  4. Check 1cup frozen corn kernels
  5. Check 2teaspoons fresh thyme leaves
  6. Check kosher salt and black pepper
  7. Check 1sheet frozen puff pastry (from a 17.3-ounce package), thawed

Directions

  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 until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.