Hands-on Time: 10 minutes
Total Time: 40 minutes
- 1 2 to 2 ½ lb rotisserie chicken, meat shredded
- 2 14.5 oz cans corn chowder
- 1 c frozen peas
- 1 c frozen corn kernels
- 2 tsp fresh thyme leaves
- salt and pepper
- 1 sheet frozen puff pastry, thawed
- Heat oven to 400ºF. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme and ¼ tsp each salt and pepper. Transfer the mixture to a shallow 2 qt (or 8″ square) baking dish.
- Lay the pastry on top of the dish, trim to fit, and cut vents in the top.
- Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
This recipe, from an old Real Simple issue, has been at the front of my recipe binder for quite some time, staring up at me, looking delicious, every time I opened the cover. I was waiting for just the right time to make it – fall. Fall is the time to bring out all the soup and stew type recipes.
Unfortunately, this recipe didn’t turn out as good as it looked. It wasn’t very creamy and didn’t have much flavor. Part of the dissappointment may be attributed to the lack of availability of ingredients and baking dish that were called for.
I searched high and low for corn chowder. All I could find was Chicken & Corn Chowder so that’s what I went with. So the dish ended up with lots of chicken and lots of vegetables. And yes, I did my best to eat the veggies. Trying to load up on my nutrients with cold and flu season upon us.
And it turns out I only had a 1.5-quart and a 2.5-quart dish, not the 2-quart dish recommended. I went with the 2.5-quart to be sure the dish didn’t overflow. But that meant the pastry sunk down funny and the dish was a thin layer. In hindsight, I think the 1.5-quart would have worked just fine.
But like I said it wasn’t all that good in the end. Not sure if it was because there was too much chicken, too many vegetables, not using just corn chowder and/or because the dish was too big. I guess that’s what you get when mess around too much with a recipe.
We had lots of leftovers that went to waste because one, it wasn’t all that good the first time around. And two, I don’t think it would have reheated well. Especially not the pastry, which is the best part.
So I’m still on the hunt for a good chicken pot pie recipe.
Do you know of a good chicken pot pie recipe?