Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 6 cups already cooked, shredded meat (chicken, turkey, pork, beef)
- 1 refrigerated pie crust from a 15 oz. box
- 2 Tablespoons vegetable oil
- 2 medium onions, chopped
- 3 small celery ribs, cut crosswise, 1/4 inch thick
- 2 cups broth
- 12 ounce can evaporated milk
- 1/3 cup butter
- 1/2 cup, plus 1 Tablespoon 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 oz. frozen veggies (like peas and carrots) not thawed
Makes: 2 pies (each serving 6)
Note:
Optional, freeze one pie for serving another night. 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.)
Adjust oven rack to low center position; heat oven to 400 degrees.
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 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, about 1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir meat mixture, parsley and the veggies 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, and put a small slice in the center to allow steam out.
Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
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