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Classic Chicken Potpie Recipe

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This recipe for Classic Chicken Potpie, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Little Kelly
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups shredded chicken (2 Rotisserie chickens)
1 Refrigerated Pie Crust (15 oz.)box
2 Tbsp. vegetable oil
2 medium onions, chopped
3 small celery ribs, cut crosswise, 1/4 in. thick
2 cups chicken broth
12 oz. can evaporated milk
1/2 cup butter
1/2 cup, plus 1 Tbsp. flour
1/4 tsp. dried thyme
1/4 cup dry Sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh Parsley
1 16 oz. bag frozen peas and carrots, not thawed

Directions:
Directions:
Adjust oven rack to low-center position: Heat oven to 400.
If using whole rotisserie chickens, separate meat from skin and bones and tear into bite-size pieces, discard skin and bones. 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 and bring to a simmer until sauce fully thickens, about 1 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.

Number Of Servings:
Number Of Servings:
6 per pie
Personal Notes:
Personal Notes:
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 one hour.

 

 

 

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