- 4 oven-safe soup bowls should have at least 18 to 20-oz capacity
- 2 rolls Pillsbury pie crusts
- 1 4-6 cups of shredded cooked chicken from one large Rotisserie Chicken (skin removed)
- 4 tbsp butter
- 1 tbsp minced garlic
- 3 stalks celery (diced)
- 2 tbsp flour
- 2 1/2 cups chicken broth
- 3/4 cup heavy whipping cream
- 1 1/2 cups frozen peas and carrots
- 2 tsp onion powder
- 2 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
- tbsp parsley
Pie Crust Prep
- Using a floured surface roll out both pie crusts and split into four sections each. This should leave you with 8 quarter pieces. You'll add one slice of the pie crust to the tops and bottoms of all four soup bowls.
- Preheat the oven to 400℉ and set the oven rack to the center position.
- Chicken Pot Pie Filling
- Using one large rotisserie chicken, shred the chicken and add to a bowl. Do not use the skin.
- In a large pot or dutch oven over medium heat, melt butter. Add minced garlic and celery. Sauté for 3 minutes.
- Mix in flour and stir in chicken broth. Whisk in heavy whipping cream.
- Pour in frozen peas and carrots. Stir in shredded chicken. Add seasonings – onion powder, black pepper, salt, thyme, and parsley.
Assemble Chicken Pot Pies
- At the bottom of each soup bowl, add 1/4 of the pie crusts. Next add the chicken pot pie filling. The filling should come up to no more than 3/4 of the top of the bowls. Do not overflil.
- Cover the filling with another 1/4 of the pie crust. Pinch the sides of the pie crusts to create a seam.
- Create an egg wash by beating one egg and adding 1 tbsp of water.
- Brush the tops of each pie crusts with the egg wash.
- Using a sharp knife, add 2-slits to the tops of the pie crusts to allow the pie to "breath".
- Line a cookie sheet with aluminum foil, and place the soup bowls on top.
- Bake for 30-40 minutes or until the pie crusts are golden brown.
- Top the pies with thyme or parsley.
- Transfer the pie using oven mittens. Let cool for at least 10 minutes.