Easy and Delicious Chicken Pot Pie

Don't ask me why, but Chicken Pot Pie has always been a favorite of mine.  When I realized that most recipes are cream of ??? and milk, it kind of grossed me out.  Not to say that I never use canned soup, but I do try to stay away from it.  This recipe was different and super easy.  I mean super easy.  Your kids are sure to eat it.  Throw in their favorite veggies and serve with a side salad.  This recipe is also from Real Simple magazine, April 2010 issue.

Way Easy Chicken Pot Pie

Ingredients

• 1 rotisserie chicken (2 to 2 1/2 pounds), meat shredded
• 2 14.5-ounce cans corn chowder (Wolfgang Puck Brand is suggested)
• 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. Transfer the mixture to a shallow 2-quart (or 8-inch square) baking dish.

2. Lay the pastry on top of the dish, trim to fit, and cut vents in the top.

3. Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.

So good and simple.  Definitely a comfort food, but hey, you can do that every once in a awhile!  You will impress your family with this one!