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Simple Classic Chicken Pot Pie
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Elevate chicken pot pie by adding sherry or white wine for a gourmet twist!
Ingredients:
  • 2 (14.1 ounce) packages double-crust pie pastry, thawed
  • 2 cups chicken broth
  • 1 (12 fluid ounce) can evaporated milk
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 small stalks celery, cut crosswise 1/4-inch thick
  • 0.33333334326744 cup butter
  • 9 tablespoons all-purpose flour
  • 0.75 teaspoon dried thyme
  • 0.25 cup dry white wine
  • salt and ground black pepper to taste
  • 6 cups roasted, shredded rotisserie chicken
  • 1 (16 ounce) package frozen peas and carrots, not thawed
  • 0.25 cup chopped fresh parsley
Instructions:
  • Place oven rack in the lower center position and preheat to 400 degrees F (200 degrees C). Gently press one pie pastry into each of the two 9-inch deep-dish pie pans, setting aside the remaining pastries for later use.
  • In a microwave-safe bowl, mix broth and evaporated milk together. Microwave on high until steamy, which should take about 3 to 4 minutes.
  • Heat oil in a Dutch oven over medium-high heat. Sauté onions and celery until just tender, about 5 minutes. Transfer to a bowl.
  • In a Dutch oven over medium heat, melt butter. Add flour and thyme, cook until golden, about 1 minute. Slowly whisk in hot milk mixture and bring to a simmer. Let simmer, stirring occasionally, until sauce thickens, about 1 minute.
  • Take the Dutch oven off the heat, then mix in wine, salt, and pepper. Incorporate the onion mixture, shredded chicken, frozen vegetables, and parsley, stirring until fully combined.
  • Evenly distribute the chicken mixture into the prepared pie pans. Top with the remaining pastries, then create a decorative edge by pinching with your fingers. Transfer both pie pans onto a baking sheet.
  • Bake in the hot oven until pastries are golden brown and filling is bubbly, for 30 to 35 minutes.

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