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Chicken & Roasted Corn Pot Pie for Two

Chicken & Roasted Corn Pot Pie for Two

Prep time: 3-5 minutes microwave or 30-35 minutes oven

Tonight’s dinner is doubling down on the cozy eats vibes: Taking our Fam Fave southwestern chicken & charred corn chowder and reimagining it as a pot pie! Two comfort food faves in one = Two times the love. Love ya, Fam! Hope you enjoy :)

In your bag

  • Your pot pie filling
  • 2 puff pastry squares
  • Foil pan (to bake your pot pie in, if you’re using the oven!)

At home

  • Microwave-safe bowl or aluminum foil-lined sheet tray

The Pot Pie

Option 1 (microwave):

  1. Add your pot pie filling to a microwave-safe bowl, cover with a damp paper towel, and microwave until warmed to your liking!
  2. Heat puff pastry squares in the oven, toaster oven, or air fryer until crisp. Add on top of the filling once it’s all hot!

Option 2 (oven):

  1. Preheat the oven to 350F.
  2. Add pot pie filling to your tin & cover tightly with foil. Place on a foil-lined sheet tray and bake for 20 minutes.
  3. Carefully remove tray from the oven, then uncover tin.
  4. Grab your puff pastry squares and gently nestle them into the filling, leaving the tops of the pastry exposed.
  5. Place back in the oven for 10-15 minutes or until hot!

 

Time to GOBBLE. IT. UP. If you heated your pot pie in the oven, you can scoop it into a bowl, or dig in straight outta the tin. We don’t judge!

Freezing your pot pie and puff pastry crust for later? Wrap your puff pastry in plastic wrap, then pop ‘em in the freezer with the filling. When you’re ready to enjoy, transfer to the fridge for 24 hours (or until fully thawed) and follow the steps above :)

That’s it! #Dinnersolved, dinner served.
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