Classic Chicken Pot Pie

Follow our step-by-step guide on how to make Classic Chicken Pot Pie.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C) and position the oven rack in the lower center.

2. Step 2

   Gently press one pie pastry into each of two 9-inch deep-dish pie pans, setting aside any leftover pastry for future culinary adventures.

3. Step 3

   In a microwave-safe bowl, blend the chicken broth and evaporated milk, then microwave on high until it’s steaming, which should take about 3 to 4 minutes.

4. Step 4

   While the broth warms, heat vegetable oil in a Dutch oven over medium-high heat.

5. Step 5

   Toss in the chopped onions and celery, sautéing them until they soften, roughly 5 minutes.

6. Step 6

   Once tender, transfer the vegetables to a bowl and set them aside.

7. Step 7

   In the same Dutch oven, melt butter over medium heat, then whisk in flour and dried thyme, cooking until the mixture turns a lovely golden hue, about 1 minute.

8. Step 8

   Gradually whisk in the hot broth and milk mixture, bringing it to a gentle simmer.

9. Step 9

   Keep stirring occasionally until the sauce thickens, which should take about another minute.

10. Step 10

    Remove the Dutch oven from the heat and stir in white wine, salt, and pepper.

11. Step 11

    Fold in the sautéed onion and celery, shredded chicken, frozen peas and carrots, and chopped parsley, mixing until everything is harmoniously combined.

12. Step 12

    Evenly distribute the chicken mixture between the prepared pie pans, then cover with the remaining pie pastries, fluting the edges by pinching them together with your fingers.

13. Step 13

    To catch any drips, place both pie pans on a baking sheet.

14. Step 14

    Bake in the preheated oven for 30 to 35 minutes, or until the pastries are golden brown and the filling is bubbling with joy.

15. Step 15

    Enjoy the delightful aroma wafting through your kitchen as you await this comforting dish!.