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Creamy Chicken and Corn Potpie

Creamy Chicken and Corn Potpie
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 576
  • Fat 26g
  • Sat Fat 12g
  • Cholesterol 154mg
  • Sodium 1,113mg
  • Protein 47g
  • Carbohydrate 35g
  • Sugar 8g
  • Fiber 5g
  • Iron 5mg
  • Calcium 71mg
What does this mean? See Nutrition 101 .

Quick Tip

To pack extra vegetables into this potpie, mix in 1 cup frozen chopped spinach, squeezed dry.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.