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Creamy Chicken and Corn Pot Pie Recipe

Creamy Chicken and Corn Pot Pie Recipe

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Ingredients:

Serving

2 1/2 lbs rotisserie chicken, shredded
2 (14 1/2 oz) cans corn chowder
1 cup frozen peas
1 cup frozen corn kernels
2 tsp fresh thyme leaves
1 sheet frozen puff pastry, thawed (from a 17.3 oz pack a ge)
1/4 tsp salt
1/4 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1222.91 Kcal (5120 kJ)
Calories from fat	943.95 Kcal
		% Daily Value*
Total Fat	104.88g	161%
Cholesterol	341.68mg	114%
Sodium	1204.15mg	50%
Potassium	792.15mg	17%
Total Carbs	20.46g	7%
Sugars	5.69g	23%
Dietary Fiber	3.2g	13%
Protein	46.89g	94%
Vitamin C	6.7mg	11%
Iron	3.9mg	22%
Calcium	109mg	11%

Amount Per 100 g
Calories	322.64 Kcal (1351 kJ)
Calories from fat	249.04 Kcal
		% Daily Value*
Total Fat	27.67g	161%
Cholesterol	90.15mg	114%
Sodium	317.69mg	50%
Potassium	208.99mg	17%
Total Carbs	5.4g	7%
Sugars	1.5g	23%
Dietary Fiber	0.84g	13%
Protein	12.37g	94%
Vitamin C	1.8mg	11%
Iron	1mg	22%
Calcium	28.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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