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Classic Chicken Pot Pie

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PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
12 servings
Dinner
Classic Chicken Pot Pie
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
  • 1/3 cup butter
  • 9 tablespoons all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1/4 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
  • 1/4 cup chopped fresh parsley
Instructions
1
Position the oven rack in a lower-middle section of the oven and set the temperature to 400 degrees F (200 degrees C). Place one pie pastry sheet into each of two 9-inch deep-dish pie pans, setting aside the remaining pastries for later use.
2
Combine chicken broth and evaporated milk in a microwave-safe container; heat on high until it reaches steamy consistency, taking 3 to 4 minutes.
3
Simultaneously, heat a generous amount of oil in a Dutch oven over medium-high heat. Add sliced onions and diced celery; sauté until they are just tender, approximately 5 minutes. Transfer the mixture to a separate bowl.
4
Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, cooking until it reaches a golden brown color, roughly 1 minute. Whisk in the hot milk mixture and bring to a gentle simmer. Continue to cook, stirring occasionally, until the sauce thickens, taking about 1 minute.
5
Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add the sautéed onion mixture, shredded chicken, frozen vegetables, and parsley; stir until everything is well combined.
6
Divide the chicken mixture evenly between the prepared pie pans. Cover each pan with a reserved pie pastry sheet, and use your fingers to flute the edges by pinching them. Place both pie pans onto a baking sheet.
7
Bake in the preheated oven until the pastries are golden brown and the filling is bubbly, taking 30 to 35 minutes.