Easy Chicken Potpies
Equipment
- 6 (8-ounce) ramekins or oven-safe bowls
- 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
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