Ingredients
1 rotisserie Chicken (2-2.5 pounds), meat shredded
12 14.5z can corn chowder
1 C frozen peas
1 C frozen corn kernels
2 tsp fresh thyme leaves
kosher salt
black pepper
1 sheet frozen puff pastry (from a 17.3 oz pkg), thawed
Preparation
Heat oven to 400 In a large bowl, combine chicken, corn chowder, peas, corn, thyme, 1/4 tsp salt and pepper. 2. Transfer the mixture to a shallow, 2 qt or 8X8 baking dish. 3.Lay the pastry on top of dish, trim to fit and cut vent holes. 4.Bake until the mixture is bubbling and the pastry is golden brown. About 25 to 30 minutes
