Made as a way to use up some leftover rotisserie chicken. I made up the recipe based on what we had at home. Makes 8 individual pot pies (I made 4 and froze the rest of the filling).
Ingredients
- 2 cups diced rotisserie chicken
- 1 large russet potato, diced
- 8 oz. bag baby carrots, diced
- 1 cup frozen peas
- 2 cans cream of chicken soup
- pepper, garlic salt, and parsley to taste
- butter or oil
- 1 tube refrigerated flaky biscuit dough
- 1 egg yolk
- parmesan cheese, Italian seasoning, etc. for topping
Directions
- Boil carrots and potatoes for about 10 minutes. Remove from water and put in a bowl with the peas to thaw the peas.
- Strain the liquid from the vegetables and set aside, this will be used as stock.
- Rinse any veggie bits out of your pot, dump in chicken and cream of chicken soup, place over low heat and stir. Add stock until the filling is the desired consistency.
- Add pepper, parsley, and garlic salt to taste. Mix in the vegetables.
- Rub ramekins with butter or oil. Portion filling into ramekins.
- Spread a biscuit dough over the top of each ramekin. Brush with egg yolk, sprinkle with parmesan cheese and Italian seasoning.
- Cook at 350F for 20 minutes. Serve hot.
Pot pie filling in the ramekins before cooking.
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