Simple Classic Chicken Pot Pie


Just a splash of sherry or white wine adds rich flavor to chicken pot pie, taking this classic comfort food to a whole new level.

Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hrs 30 mins
2 9-inch pot pies


  • 2 (14.1 ounce) packages double-crust pie pastry, thawed

  • 2 cups chicken broth

  • 1 (12 fluid ounce) can evaporated milk

  • 2 tablespoons vegetable oil

  • 2 medium onions, chopped

  • 3 small stalks celery, cut crosswise 1/4-inch thick

  • cup butter

  • 9 tablespoons all-purpose flour

  • ¾ teaspoon dried thyme

  • ¼ cup dry white wine

  • salt and ground black pepper to taste

  • 6 cups roasted, shredded rotisserie chicken

  • 1 (16 ounce) package frozen peas and carrots, not thawed

  • ¼ cup chopped fresh parsley


  1. Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.

  2. Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.

  3. At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a bowl.

  4. Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens, about 1 minute.

  5. Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add onion mixture, shredded chicken, frozen vegetables, and parsley; stir until well combined.

  6. Divide chicken mixture between the prepared pie pans. Place remaining pastries over top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.

  7. Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.


You can use sherry instead of wine if preferred.

To Make Ahead:

After placing the top crusts in Step 6, wrap pot pies in quality freezer wrap and freeze. When ready to bake, remove the freezer wrap and bake the frozen pies as directed, increasing the time to about 1 hour.

Nutrition Facts (per serving)

480 Calories
30g Fat
29g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 480
% Daily Value *
Total Fat 30g 38%
Saturated Fat 10g 51%
Cholesterol 77mg 26%
Sodium 398mg 17%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 24g
Vitamin C 8mg 40%
Calcium 117mg 9%
Iron 3mg 15%
Potassium 361mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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