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
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.
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
