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Simple, Classic Chicken Potpie

SUBMITTED BY: USA WEEKEND Pam Anderson PHOTO BY: MARNZ01

"Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor."

RECIPE RATING:

Read Reviews (15)

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PREP TIME	45 Min
COOK TIME	38 Min
READY IN	1 Hr 23 Min
Original recipe yield 2 pies

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.
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.
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.
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.)

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article Savory Pies in a Snap on October 15, 2006.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Feb. 11, 2007 by Bshoneybee

This is a wonderful recipe, I served it when company came over and was surprised when we... MORE

Reviewed on Feb. 8, 2007 by Beth C.

I couldn't believe how good this turned out. I joined the Allrecipes club just so I could... MORE

Reviewed on Oct. 19, 2007 by MARNZ01

This is absolutely a great recipe. It lays out the steps of making a roux and when to add... MORE

Reviewed on Apr. 1, 2008 by Jen

This is my favorite meal to give to friends when a new baby comes or someone could use an easy... MORE

Reviewed on Feb. 4, 2008 by Terri Newton

Simply the best chicken potpie I have tasted and my family loves it. This is my second time... MORE

Reviewed on Oct. 2, 2007 by Cook

I was looking for a recipe for chicken potpie that was not made with canned soup. I was so... MORE

Reviewed on Nov. 9, 2006 by LESLIE34

Wow- this is excellent. My family devoured it- and there is another one sitting in the... MORE

Reviewed on Nov. 5, 2006 by TVLAND

Wonderful and easy. I put a top crust on the pie and sauteed the chicken. I did not have... MORE

Reviewed on Nov. 27, 2007 by MRTNZ

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