Thursday, January 13, 2022


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!  If there is only two for dinner, cover with plastic wrap and freeze the other two for another night.

Pot Pie Filling

6 T unsalted butter
2 stalks celery, diced
3 medium potatoes, peeled and diced
1 medium yellow onion, diced
1 clove garlic, minced
1 cup frozen peas and carrots
½ t poultry seasoning
⅓ cup all-purpose flour
2 cups chicken broth
½ cup whole milk
1 t dried thyme
2 T chopped fresh parsley
1 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 10 minutes; stirring often.
Add the garlic and cook another minute.
Add the peas and carrots, poultry seasoning, and flour and continue to cook and stir about 2 minutes.
Gradually pour in the chicken broth while stirring.
Partially cover and slowly simmer for 2 to 3 minutes.
Add the milk, thyme, parsley, and chicken pieces.
Season generously with salt and pepper.
Stir to combine and simmer for another minute.
Set out 4 individual oven-proof bowls on a baking sheet.
Ladle in the skillet ingredients and let cool to 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 35 to 40 minutes, or until golden brown and bubbly.

Serves 4  

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