Easy Rotisserie Chicken Potpies

Transform your rotisserie chicken into cosy, individual chicken pot pies that taste homemade. Using store-bought pie crust and pre-cooked chicken, these potpies deliver classic comfort in just 45 minutes!

Nutritional Information

(Per potpie)

Tips for Chicken Potpies

• Use cold butter for a flakier crust
• Don’t overfill ramekins – leave ½ inch headspace
• Position ramekins on a baking tray to collect any drips.
• Rotate pan halfway through baking
• Place foil strips around crust edges if browning too quickly

How to Store Chicken Potpies

• Make-Ahead: Assemble pies and refrigerate up to 24 hours before baking
• Refrigerator: Baked pies last 3-4 days
• Freezer: Unbaked pies freeze for up to 3 months
• Reheating: Warm in 350°F oven for 15-20 minutes

Variations of Chicken Potpies

• Dairy-Free: Use dairy-free butter and coconut cream
• Gluten-Free: Use gluten-free pie crust and 1:1 gluten-free flour
• Extra Veggies: Add mushrooms, potatoes, or green beans
• Herb Variations: Try sage, parsley, or tarragon
• One-Pot Version: Make in 9×13 baking dish with single top crust
• Biscuit Topped: Replace pie crust with buttermilk biscuits

Troubleshooting

• Soggy Bottom: Blind bake bottom crust if using
• Runny Filling: Cook sauce until properly thickened
• Tough Crust: Don’t overwork dough when rolling
• Pale Crust: Ensure proper egg wash coverage
• Filling Overflow: Don’t overfill ramekins

How to Serve Chicken Potpies

• Green salad
• Cranberry sauce
• Roasted vegetables
• Extra gravy on the side

Perfect for

• Comfort food cravings
• Cold weather dinners
• Make-ahead meals
• Family dinners
• Using leftover chicken
• Freezer meals
• Individual portions

Remember: The key to perfect potpies is a well-thickened filling and a golden, flaky crust. Don’t rush the sauce-making process, and be sure your oven is fully preheated!

Easy Chicken Potpies

Charlotte

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 People

Equipment

• 6 (8-ounce) ramekins or oven-safe bowls
• 1 Rolling Pin
• 1 Large saucepan
• 1 Baking sheet

Ingredients

  

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For the Filling

• 3 cups Rotisserie chicken, shredded
• 1 Package Refrigerated pie crust (2 crusts)
• 4 tbsp Butter
• 1 Large onion, diced
• 2 Carrots, diced
• 2 Celery stalks, diced
• 2 Cloves garlic, minced
• 1/3 All-purpose flour
• 1 Cup Chicken broth
• 1/2 Cup Heavy cream
• 1 Cup Frozen peas
• 1 Cup Frozen corn
• 2 tsp Fresh thyme leaves
• 1 tsp Fresh rosemary, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

For the Egg Wash

• 1 Large egg
• 1 tbsp Water

Instructions

 

Step 1: Prep

• Preheat oven to 425°F (220°C)
• Let pie crusts stand at room temperature for 15 minutes
• Place ramekins on a large baking sheet

Step 2: Make the Filling

• Melt butter in large saucepan over medium heat
• Add onion, carrots, and celery
• Cook until vegetables are soft (5-7 minutes)
• Add garlic, cook 1 minute
• Sprinkle flour over vegetables, stir to coat
• Cook flour mixture 1 minute
• Gradually add broth and cream, stirring constantly
• Bring to simmer, cook until thickened (3-4 minutes)
• Add chicken, peas, corn, herbs, salt, and pepper
• Simmer 2-3 minutes until heated through

Step 3: Assemble Potpies

• Divide filling among ramekins
• Unroll pie crusts, cut circles 1-inch larger than ramekins
• Place dough over filling
• Crimp edges to seal
• Cut 3 slits in top of each pie
• Whisk egg with water
• Brush crusts with egg wash

Step 4: Bake

• Place baking sheet with pies in oven
• Bake 25-30 minutes until golden brown
• Cool 5 minutes before serving

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