The ultimate comfort food as far as I’m concerned.
You can make this recipe in two deep dish pie plates and freeze one or you can make it like I do ~ pile it all in one baking dish. It’s an easy recipe however you decide to serve it. If I am making just one pot pie, I use one onion but keep all the other ingredients the same.
Easy Chicken Pot Pie
6 cups cooked, shredded chicken
1 package refrigerated pie crusts
2 tbsps vegetable oil
2 medium onions, chopped
3 stalks of celery, diced
2 cups chicken broth
1 (12 ounce) can evaporated milk
1/3 cup butter
9 tbsps flour
3/4 tsp thyme
1/4 cup white wine or sherry
salt and pepper to taste
1/4 cup chopped fresh parsely
1 (16 ounce) package frozen peas and carrots, unthawed
Heat oven to 400º. Bring pie crusts to room temperature according to box directions.
Heat oil in a Dutch oven over medium-high heat and add the onions and celery and saute until tender, about 5 minutes. Transfer to a bowl and mix with the chopped, cooked chicken.
In a microwave-safe bowl, heat the chicken broth and evaporated milk until steamy, about 3 or 4 minutes. Meanwhile, heat butter over medium heat in the same Dutch oven. When melted, whisk in flour and thyme and cook off until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer until sauce thickens, about 1 minute. Turn off the heat and stir in the wine or sherry and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce.
Divide mixture between 2 nine-inch deep dish pie plates. Top each with pie dough and flute crust edges.
Set on a baking sheet and 30 -35 minutes, until crust is brown and filling is bubbly.