Just a splash of sherry or white wine adds rich flavor to chicken pot pie, taking this classic comfort food to a whole new level.
Ingredients
- double-crust pie pastry: 2 packages (14.1 ounce packages, thawed)
- chicken broth: 2 cups
- evaporated milk: 1 can (12 fluid ounce can)
- vegetable oil: 2 Tbsp
- medium onions: 2 piece (chopped)
- stalks celery, cut crosswise 1/4-inch thick: 3 piece
- butter: 0.33333 cup
- all-purpose flour: 9 Tbsp
- thyme: 0.75 tsp (dried)
- dry white wine: 0.25 cup
- salt and ground black pepper: (to taste)
- roasted, shredded rotisserie chicken: 6 cups
- frozen peas and carrots, not: 1 pack (16 ounce pack, thawed)
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.
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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.
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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.
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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.
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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.
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Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.
