Simple Classic Chicken Pot Pie

Add a splash of sherry or white wine to chicken pot pie, and take this comfort-food classic to a whole new level.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 480 Calories

Ingredients

• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons vegetable oil
• 9 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 cups chicken broth
• 2 medium onions, chopped
• 6 cups roasted, shredded rotisserie chicken
• 3 small stalks celery, cut crosswise 1/4-inch thick
• 1 (16 ounce) package frozen peas and carrots, not thawed
• 0.33333334326744 cup butter
• 0.25 cup chopped fresh parsley
• 0.25 cup dry white wine
• 0.75 teaspoon dried thyme
• 2 (14.1 ounce) packages double-crust pie pastry, thawed

Recipe Instructions

Step 1

Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.

Step 2

Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.

Step 3

At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a bowl.

Step 4

Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens, about 1 minute.

Step 5

Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add onion mixture, shredded chicken, frozen vegetables, and parsley; stir until well combined.

Step 6

Divide chicken mixture between the prepared pie pans. Place remaining pastries over top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.

Step 7

Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.