1) Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chicken (uh, duh, yes please), separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
2) Heat oil in Dutch oven over medium-high heat. Add garlic, onions, and celery; sauté until just tender, about 5-6 minutes. Transfer to a large bowl along with the shredded chicken; set aside.
5) Option for extra potpie: Wrap second potpie in freezer wrap and freeze for a later meal. When you’re ready to bake, remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.
For the last 10 minutes or so, I placed a piece of aluminum foil over the potpie so the crust wouldn't burn. That was a good decision, I think.
I have a piece of potpie for lunch today.......oh goodness, I can't wait. It might be one of those days where lunch is at 10am......and so what?! ha.
Really, try the recipe, it's a keeper.