Creamy Chicken and Corn Pot Pie

Name: Creamy Chicken and Corn Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 1/2 lbs rotisserie chicken, shredded; 2 (14 1/2 ounce) cans corn chowder; 1 cup frozen peas; 1 cup frozen corn kernels; 2 teaspoons fresh thyme leaves; 1 sheet frozen puff pastry, thawed (from a 17.3 oz package); 1/4 teaspoon salt; 1/4 teaspoon pepper

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Recipe by lazy gourmet

This is from Real Simple, April 2010. Looks positively perfect for lazy people!! :) The recommended canned corn chowder is Wolfgang Puck Organic, but I'm sure any would work.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

lbs rotisserie chicken, shredded
2

(14 1/2 ounce) cans corn chowder
1

cup frozen peas
1

cup frozen corn kernels
2

teaspoons fresh thyme leaves
1

sheet frozen puff pastry, thawed (from a 17.3 oz package)
¹⁄₄

teaspoon salt
¹⁄₄

teaspoon pepper

DIRECTIONS

Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.

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