6 cups shredded chicken from two rotisserie chickens 1 refrigerated pie crust from a 15 ounce box 2 Tbs. vegetable oil 3 medium onions, chopped 3 small celery ribs, cut into ¼ inch thick 2 cups chicken broth 12 ounce can evaporated milk 1/3 cup butter ½ cup plus 1 Tbs. Flour ¾ tsp. dried thyme ¼ cup dry sherry or white wine Salt and pepper to taste ¼ cup chopped fresh parsley 1- 16 ounce bag of frozen peas and carrots or mixed vegetables, not thawed -Adjust oven rack to low center position; heat oven to 400 degrees. -When using a rotisserie chicken, separate meat from the skin and bones, and tear into bite size pieces. -Remove pie dough from box and follow directions for bringing it to room temperature. -Heat oil in dutch oven over medium high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. -Microwave chicken broth and milk in a microwave-safe bowl until steamy, 3-4 minutes. -Heat butter over medium heat