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Creamy Chicken and Corn Potpie
- 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
- 1 sheet kosher salt and black pepper
Directions:View on Real Simple
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