Step 1

Preheat oven to 400 degrees.

Step 2

Remove the meat from the bones of the rotisserie chicken and cut into bite-size pieces.

Step 3

In a small pan cover potatoes and carrots with water and boil until almost tender. Drain.

Step 4

Take pie crusts out of the refrigerator to allow to come to room temperature.

Step 5

Mix chicken, potatoes, carrots, peas, and onion in a mixing bowl; set aside.

Step 6

In a large pot, add soup, milk, salt, black pepper, and sugar. Mix well and simmer. Add chicken and vegetables to the sauce and simmer until warm, stirring often.

Step 7

Scoop mixture into individual pie pans, careful not to overfill.

Step 8

Roll out individual pie crust until large enough to cut 2-6 1/2 inch pie crusts. Continue until you have 6 pie crusts.

Step 9

Moisten edges of the pastry and cover each tin pressing edges to the rim. With a knife gently cut a slit into the pie dough, so steam will escape. Brush tops with heavy cream.

Step 10

Bake on the middle oven rack for about 30-40 minutes or until pastry is cooked through and golden brown (if crusts brown too quickly, loosely cover with foil).