Creamy Chicken And Corn Pot Pie - cooking recipe

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

Preparation

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.