Creamy Chicken and Corn Potpie

Ingredients
• 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

Directions
1. Heat oven to 400° F. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, and ¼ teaspoon each salt and pepper.
2. Transfer the mixture to a shallow 2-quart (or 8-inch square) baking dish.
3. Lay the pastry on top of the dish, trim to fit, and cut vents in the top.
4. Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
By Kate Merker, April 2010