4 oven-safe soup bowls should have at least 18 to 20-oz capacity
Ingredients
2rollsPillsbury pie crusts OR 2 Puff Pastry sheets
Sautéed Potatoes
1lbdiced potatoes (2-3 cups)
4tbspolive oil (divided)
1/4tsppaprika
1/4tspblack pepper
1/4tsponion powder
1/4tspthyme (dried)
1/4tspsalt
1/4tspgarlic powder
Chicken Pot Pie Filling
3lbRotisserie Chicken. Should yield 4-6 cups of shredded cooked chicken. (discard skin)
3stalkscelery (diced)
1tbspminced garlic
4tbspbutter
2tsponion powder
2tspthyme
1tspblack pepper
1tspsalt
1tbspparsley
2tbspflour
2 1/2cupschicken broth
3/4cupheavy whipping cream
1 1/2cupsfrozen peas and carrots
1cupmilk
Egg Wash
1largeegg
2tbspwater
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.