Creamy Chicken and Corn Potpie

Creamy Chicken and Corn Potpie
Tom Schierlitz
Serves 4
preparation
10
minutes
cooking
40
minutes

Ingredients

1
rotisserie chicken (2 to 2 1/2 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

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.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 576
  • 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
What does this mean? See Nutrition 101.