Simple Classic Chicken Pot Pie

Recipe View Preheat & Prepare: Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Prepare Pie Crusts: Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed. (5 minutes)

Recipe View Heat Broth & Milk: Combine chicken broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy. (3-4 minutes)

Recipe View Sauté Aromatics: Heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender. Transfer to a bowl. (5 minutes)

Recipe View Create Roux: Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden. (1 minute)

Recipe View Develop Sauce: Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens. (1 minute)

Recipe View Combine Filling: 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. (5 minutes)

Recipe View Assemble Pies: 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. (10 minutes)

Recipe View Bake: Bake in the preheated oven until pastries are golden brown and filling is bubbly. (30-35 minutes)

Recipe View Cool: Let cool slightly before serving. (10 minutes)