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
4 T unsalted butter
2 medium potatoes, peeled and diced 
¼ cup diced onion

½ t garlic powder

¼ cup all-purpose flour

1 ½ cups frozen peas and carrots

½ t dried thyme

½ t dried tarragon

3 cups chicken broth

1 can condensed cream of chicken soup

½ cup whole milk or half-and-half

3 cups cooked 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 diced potatoes and onion.
Cover and cook over low heat for about 10 minutes; stirring often.

Add the garlic powder and cook another minute.

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

Add the peas and carrots, thyme, and tarragon.

Continue to cook and stir about 2 more minutes.
Gradually pour in the chicken broth and chicken soup, while stirring.
Partially cover and slowly simmer for 5 minutes.

Stir in the milk and chicken pieces.

Simmer another 2 minutes.

Season to taste with salt and pepper.

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 35 to 40 minutes, or until golden brown and bubbly.

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