Food Recipes Creamy Chicken and Corn Potpie 3.8 (329) 3 Reviews By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Tom Schierlitz Hands On Time: 10 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts 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 Heat oven to 400° F. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, and ¼ teaspoon each salt and pepper. Transfer the mixture to a shallow 2-quart (or 8-inch square) baking dish. Lay the pastry on top of the dish, trim to fit, and cut vents in the top. Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes. Rate it Print Nutrition Facts (per serving) 576 Calories 26g Fat 35g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.