ROTISSERIE CHICKEN POT PIES

Old-fashioned chicken pot pies are one of the southern comfort foods for cold evenings. Using rotisserie chicken and already prepared pie dough makes this recipe super fast and easy!  

Pot Pie Filling
1 stick unsalted butter
3 stalks celery, diced
4 medium potatoes, peeled and diced 
1 medium yellow onion, diced

½ t granulated garlic or garlic powder

½ cup all-purpose flour

1½ cups frozen peas and carrots

1 t poultry seasoning 

½ t dried thyme

1 chicken bouillon cube

2 cups chicken broth

1 cup whole milk or half-and-half

1 large rotisserie chicken, skin removed and cut into bite-size pieces

Sea salt and freshly ground black pepper

1 box pie dough (2 in a box) kept at room temperature on the counter

In a large skillet, melt butter and add the celery, potatoes, and onion.
Cover and cook over low heat for about 12 minutes; stirring often.

Add the garlic and cook another minute.

Add the flour and cook another 2 minutes while stirring constantly.

Add the peas and carrots, poultry seasoning, thyme, bouillon cube, and continue to cook and stir about 2 more minutes.
Gradually pour in the chicken broth while stirring.
Partially cover and slowly simmer for 5 minutes.

Stir in the milk and simmer another 2 minutes.
Add chicken pieces.
Season generously with salt and pepper.
Stir to combine and simmer for another minute to heat through.
Set out 4 individual oven-proof bowls on a baking sheet.
Ladle in the skillet ingredients and let cool to just above room temperature.

Preheat oven to 375 degrees F.  

Cut each pie dough into 2 circles, about 1 inch larger than the pot pie bowls. 

Place dough on top of each bowl and cut slits on top of dough, to release steam.

Bake for 30 to 40 minutes, or until golden brown and bubbly.

Serves 4 to 6 (depending upon size of pot pie dishes)