Creamy Chicken And Corn Potpie

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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