Creamy Chicken and Corn Potpie

Creamy Chicken and Corn Potpie
Photo: Tom Schierlitz
Hands On Time:
10 mins
Total Time:
40 mins
4 serves


  • 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


  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.

Nutrition Facts (per serving)

576 Calories
26g Fat
35g Carbs
47g Protein
Nutrition Facts
Calories 576
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 60%
Cholesterol 154mg 51%
Sodium 1113mg 48%
Total Carbohydrate 35g 13%
Total Sugars 8g
Protein 47g
Calcium 71mg 5%
Iron 5mg 28%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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