Does anyone knows the recipe for chicken pot pie?
INGREDIENTS 6 cups roasted, shredded rotisserie chicken 1 (15 ounce) package refrigerated pie crusts 2 tablespoons vegetable oil 2 medium onions, chopped 3 small stalks celery, cut crosswise 1/4-inch thick 2 cups chicken broth 1 (12 fluid ounce) can evaporated milk 1/3 cup butter 9 tablespoons all-purpose 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 ounce) package frozen peas and carrots, not thawed DIRECTIONS Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then 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 mic
