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Simple Classic Chicken Pot Pie

4

0 min

Simple Classic Chicken Pot Pie

Simple Classic Chicken Pot Pie Photo 1

Time

0 min

Serving

12 persons

Calories

480

Rating

4.00★ (201)

Cuisine

Author: Victoria Buriak
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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  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.
    Simple Classic Chicken Pot Pie Photo 2
  2. Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.
    Simple Classic Chicken Pot Pie Photo 3
  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.
    Simple Classic Chicken Pot Pie Photo 4
  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.
    Simple Classic Chicken Pot Pie Photo 5
  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.
    Simple Classic Chicken Pot Pie Photo 6
  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.
    Simple Classic Chicken Pot Pie Photo 7
  7. Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.
    Simple Classic Chicken Pot Pie Photo 8

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