Name: Simple Classic Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Double-crust pie pastry, thawed - 2 (14.1 ounce) packages; Chicken broth - 2 cups; Evaporated milk - 1 (12 fluid ounce) can; Vegetable oil - 2 tablespoons; Onions, chopped - 2 medium; Celery, cut crosswise 1/4-inch thick - 3 small stalks; Butter - ⅓ cup; All-purpose flour - 9 tablespoons; Dried thyme - ¾ teaspoon; Dry white wine - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Roasted, shredded rotisserie chicken - 6 cups; Frozen peas and carrots, not thawed - 1 (16 ounce) package; Chopped fresh parsley - ¼ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Simple Classic Chicken Pot Pie

1. Double-crust pie pastry, thawed - 2 (14.1 ounce) packages

2. Chicken broth - 2 cups

3. Evaporated milk - 1 (12 fluid ounce) can

4. Vegetable oil - 2 tablespoons

5. Onions, chopped - 2 medium

6. Celery, cut crosswise 1/4-inch thick - 3 small stalks

7. Butter - ⅓ cup

8. All-purpose flour - 9 tablespoons

9. Dried thyme - ¾ teaspoon

10. Dry white wine - ¼ cup

11. Salt and ground black pepper to taste - ¼ cup

12. Roasted, shredded rotisserie chicken - 6 cups

13. Frozen peas and carrots, not thawed - 1 (16 ounce) package

14. Chopped fresh parsley - ¼ cup

How to cook deliciously - Simple Classic Chicken Pot Pie

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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