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)
| Calories | Protein | Carbohydrates | Fat | Fiber | Sodium |
| 485 | 23g | 38g | 28g | 3g | 720mg |
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
Equipment
- 6 (8-ounce) ramekins or oven-safe bowls
- 1 Rolling Pin
- 1 Large saucepan
- 1 Baking sheet
Ingredients
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