Capture Some Warmth with Quick Rotisserie Chicken Potpies

Capture Some Warmth with Quick Rotisserie Chicken Potpies

Warm up the month and throw together these mini potpies in under 30 minutes.

These chicken potpies are the perfect dish for entertaining, for something new or just to keep you warm during those long winter months.

340 grams (12 ounces) cream of chicken soup
340 grams (12 ounces) mixed vegetables
340-425 grams (12-15 ounces) rotisserie chicken meat
5 mL (1 teaspoon) poultry seasoning
5 mL (1 teaspoon) garlic salt
3 unbaked (23-cm) premade pie crust dough balls, each cut in half to make 6 portions
3 small ramekins (10-12 cm)
1 egg yolk and 5 mL (1 teaspoon) of water, stirred in a small bowl



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  1. Preheat oven to 190 C (375 F)
  2. Form each portion of pie dough into a small ball. On a lightly floured surface, roll out each until you have 6 thin, round pieces, each about 15 centimeters in diameter
  3. Line each of the pie tins with a portion of pie crust and set the others aside
  4. In a medium-sized mixing bowl combine soup, vegetables, chicken and seasoning
  5. Fill the pie tins with chicken filling, leaving 1/2-centimeter of space from the rim
  6. Place the remaining pie dough portions over the filling
  7. Line up the edges of the bottom and top dough, and then fold and pinch to seal
  8. With a pastry brush, apply egg mixture to the top crust of each pie. This will give the crust a gold, shiny finish
  9. Make a small slice on the top of the crust to allow air to flow through the pie while cooking
  10. Bake for approximately 20 minutes, or until golden brown around the edges
  11. Remove from oven and allow pie to cool for 5 minutes before serving

Tip: Get creative with the potpie tops! Poke decorative holes or use a lattice technique to add some extra charm.

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