Oven to 400 degrees
First, dice the carrots and onion. I kept the carrots kind of chunky because it makes the pot pie feel more like comfort food to me.
Then shred your rotisserie chicken.
Next, in a very large mixing bowl, add the carrots, onion, and shredded chicken. Then add in the frozen peas and corn. Open the two cans of chowder and add them into the bowl with all of the veggies and meat, along with the whole milk. Stir with a scooped spatula until all the ingredients are combined. I like a thicker pot pie, so I only used approximately .5 cup of whole milk, but you can always add more to thin out the filling. Also, add pepper to your liking. I used a lot since Mr. S and I both love pepper.
After the filling is how you like it, add it to a rectangular baker (16×9.5). Then, take your puff pastry and roll it out a bit. You may use two pastry sheets depending on how much you roll them out. I used both in the box in order to keep the crust a little thicker than my 2010 recipe and to ensure I covered the entire baker. (For gluten free pot pie, I recommend the Schar brand since it tastes and bakes like regular puff pastry.)
Next, cut vents into your pastry and then put it in a 400 degree oven and bake it for 30-45 minutes. Keep checking on it and take it out when the crust is a golden brown.
Then, dig in and enjoy your chicken pot pie! It really is easy to make, plus, it is loaded with veggies! It may look a little messy, but it tastes delicious! Bonus: the leftovers are even better!
