Chicken Pot Pie 4.5

Simple, Classic Chicken Potpie

(NOTE: This recipe makes 2 potpies!)

Shredded chicken from 1 rotisserie chicken
2 boxes Refrigerated pie crust (2 crusts each)
2 TBLS Canola or Olive Oil
1 Medium Onion, Chopped
3 Small Celery ribs, chopped
2 Cups Chicken broth
12-oz can evaporated milk
1/3 Cup Butter
1/2 Cup, plus 1 Tbsp. Flour
3/4 tsp dried thyme
1/4 Cup dry Sherry or white wine
Salt and ground pepper
1/4 Cup chopped fresh parsley
1- 16oz bag frozen peas and carrots, not thawed

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.
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 minutes. Whisk in hot milk mixture. Bring to simmer, and 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 the sauce. Cool. Divide mixture between two freezer bags. Seal, label, freeze.

Serving Day:
Thaw in refrigerator. Adjust oven rack to low-center position; heat oven to 400 degrees. Remove pie crusts from box and follow directions for bringing to room temperature. Line deep-dish pie plate with crust. Pour filling into crust. Top with pie dough, and flute crust by pinching with your fingers. Make a few slits in top crust. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.