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 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, about 1 minute.
-Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
-Stir chicken mixture, parsley, and the peas and carrots into in 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, 30-35 minutes.
-Second pie can be wrapped and frozen for a later meal. Remove wrapping, place frozen potpie on baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.
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 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, about 1 minute.
-Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
-Stir chicken mixture, parsley, and the peas and carrots into in 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, 30-35 minutes.
-Second pie can be wrapped and frozen for a later meal. Remove wrapping, place frozen potpie on baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.
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