Creamy Chicken and Corn Pot Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
3. Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
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