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.
