Recipe: Chicken Pot Pie with Rotisserie Chicken

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Chicken Pot Pies

Chicken Pot Pie with Rotisserie Chicken

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Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Prep Time: 40 minutes
Cook Time: 35 minutes
Servings: 4 servings

Equipment

  • 4 oven-safe soup bowls should have at least 18 to 20-oz capacity

Ingredients

  • 2 rolls Pillsbury pie crusts OR 2 Puff Pastry sheets

Sautéed Potatoes

  • 1 lb diced potatoes (2-3 cups)
  • 4 tbsp olive oil (divided)
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp thyme (dried)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Chicken Pot Pie Filling

  • 3 lb Rotisserie Chicken. Should yield 4-6 cups of shredded cooked chicken. (discard skin)
  • 3 stalks celery (diced)
  • 1 tbsp minced garlic
  • 4 tbsp butter
  • 2 tsp onion powder
  • 2 tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp parsley
  • 2 tbsp flour
  • 2 1/2 cups chicken broth
  • 3/4 cup heavy whipping cream
  • 1 1/2 cups frozen peas and carrots
  • 1 cup milk

Egg Wash

  • 1 large egg
  • 2 tbsp water

Instructions

  • Preheat the oven to 400℉ and set the oven rack to the center position.

Pie Crust Prep

  • If using puff pastry, set out to thaw. Generally takes 40 minutes.
  • Using a floured surface roll out both pie crusts OR puff pastry sheets and split into four sections each. This should leave you with 8 quarter pieces. You'll eventually add one slice of the crust to the bottoms and tops of all four soup bowls.

Sautéed Potatoes

  • In a large bowl, add diced potatoes, plus 2 tbsp of olive oil. Add seasonings: paprika, black pepper, onion powder, thyme, salt and garlic powder. Mix together.
  • On medium heat, in a large pot or dutch oven add 2 tbsp of olive oil and seasoned potatoes.
  • Cover with a top and cook for 8 minutes. Stir in between to ensure it's not sticking.

Chicken Pot Pie Filling

  • Using one large rotisserie chicken, shred the chicken and add to a bowl. Discard the skin.
  • To the dutch oven, add diced celery, minced garlic and butter. Sauté for 3 minutes. Add seasonings – onion powder, black pepper, salt, thyme, and parsley.
  • Mix in flour. Make sure it's well combined so that there's no clumping.
    Stir in chicken broth. Whisk in heavy whipping cream.
  • Stir in shredded chicken. Pour in frozen peas and carrots.
  • Mix in 1 cup of milk so that the mixture isn't too thick.

Assemble Chicken Pot Pies

  • At the bottom of each soup bowl, add 1/4 of the pie crusts or puff pastry sheets. 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 crusts or puff pastry sheets.
  • Using a sharp knife, add 2-slits to the tops of the pie crusts or puff pastry sheets to allow the crust to "breath".
  • Create an egg wash by beating one egg and adding 2 tbsp of water.
  • Brush the tops of each pie crusts or puff pastry sheets with the egg wash.
  • Line a cookie sheet with aluminum foil, and place the soup bowls on top.
  • Bake for 35-40 minutes or until the crusts are golden brown.
  • Top the pot pies with thyme or parsley.
  • Transfer the pot pies using oven mittens. Let cool for at least 10 minutes.
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