simple, classic chicken potpie

Ingredients

• Servings: 2
• 6 cups roasted, shredded rotisserie chicken
• 1 (15 ounce) package refrigerated pie crusts
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 3 small stalks celery, cut crosswise 1/4-inch thick
• 2 cups chicken broth
• 1 (12 fluid ounce) can evaporated milk
• 1/3 cup butter
• 9 tablespoons all-purpose flour
• 3/4 teaspoon dried thyme
• 1/4 cup dry or white
• salt and ground pepper
• 1/4 cup chopped fresh parsley
• 1 (16 ounce) package frozen peas and carrots, not thawed

Recipe

Preparation Time: 45 mins Cook Time: 38 mins Ready Time: 1 hr 23 mins


• adjust oven rack to low-center position; heat oven to 400 degrees. if using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. discard skin and bones. then remove pie dough from its box and follow directions for bringing to room temperature.
• heat oil in dutch oven over medium-high heat. add onions and celery; saute until just tender, about 5 minutes. transfer to a large bowl along with the chicken; set aside.
• meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. heat butter over medium heat in the empty pan. when foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. whisk in hot milk mixture. bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. turn off heat, stir in or , and season to taste with salt and pepper.
• stir chicken mixture, parsley and the peas and carrots into the sauce. divide mixture between two 9-inch deep-dish pie plates. top each with pie dough, and flute crust by pinching with your fingers. set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (optional: wrap second potpie in freezer wrap and freeze for a later meal. remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)