Simple, Classic Chicken Potpie

Simple, Classic Chicken Potpie
  • 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 sherry or white wine
  • Salt and ground pepper
  • 1/4 cup chopped fresh parsley
  • 1 (16 ounce) package frozen peas and carrots, not thawed


  1. 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.
  2. 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.
  3. 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 sherry or wine, and season to taste with salt and pepper.
  4. 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.)

04/06/2017
Simple, Classic Chicken Potpie, recipe PT15M PT1H 5 455 calories

Comment on this content
Bombay Chicken and Rice
Bombay Chicken and Rice
Preheat oven to 375 degrees F (190 degrees C).In a 9x13 inc..
388
6-ngredient Banana Oat PB Breakfast Cookies
6-ngredient Banana Oat PB Breakfast Cookies
Preheat oven to 350 degrees F (175 degrees C).Mix bananas, o..
201
Chicken Bombs
Chicken Bombs
Preheat oven to 400 degrees F (200 degrees C). Set a wire ra..
47
Sauteed Fennel
Sauteed Fennel
Heat butter and oil in a skillet over medium heat until butt..
58
Best King Ranch Ever
Best King Ranch Ever
Preheat oven to 350 degrees F (175 degrees C).Mix chicken, c..
58
baked alaska
baked alaska
Line the bottom and sides of an 8-inch round mixing bowl or ..
620
Buried Treasure Date Bars
Buried Treasure Date Bars
Preheat oven to 350 degrees F (175 degrees C). Lightly grea..
45
grilled scampi
grilled scampi
With a sharp knife, cut shrimp in half so that the meat is e..
475
Chicken with Prosciutto Spinach Cream Sauce
Chicken with Prosciutto Spinach Cream Sauce
Beat the eggs and milk together in a small bowl; set aside. ..
63
Homemade Chicken Potpie
Homemade Chicken Potpie
Place chicken in a stockpot and add just enough water to cov..
155
Easy Chicken Potpie
Easy Chicken Potpie
Preheat oven to 425 degrees F (220 degrees C). Line a pie pl..
42
Classic and Simple Meat Lasagna
Classic and Simple Meat Lasagna
Preheat oven to 350 degrees F (175 degrees C).Fill a large p..
5
639
Classic Jewish Chicken Soup
Classic Jewish Chicken Soup
Put chicken in a large pot with the chopped onions. Pour eno..
46
Classic Chicken Caesar Salad
Classic Chicken Caesar Salad
Cover 4 plates with lettuce.Top with all remaining ingredien..
52
Classic Chicken and Rice Soup
Classic Chicken and Rice Soup
Prepare Fast Chicken Soup Base. Bring to a simmer.Add these,..
47
simple chicken brine
simple chicken brine
Pour the warm water into a container that is twice the volum..
433