2 cans (14.5 ounces each) corn chowder
1 cup frozen sweet corn kernels
3 carrots, cleaned and small diced
2 teaspoons fresh thyme
1 sheet puff pastry, thawed
Kosher salt and fresh ground black pepper
Heat oven to 400 F.
In a large mixing bowl, add the corn chowder, corn kernels, carrots, thyme, salt and pepper. Mix to fully combine.
Transfer the corn mixture to the bottom of a shallow baking dish (round or square).
Cover the baking dish with the puff pastry, making sure the sheet extends beyond the entire rim.
Press down on the pastry around the rim to form a seal, and cut away the excess pastry with a knife.
Cut 3 slits in the top of the pastry to vent while cooking.
Place the baking dish in the oven and allow to bake until the crust is golden brown and the sides of the pie are bubbling, about 35 to 40 minutes.
Remove the pie from the oven, and allow to cool 5 minutes.