3 cups cooked, shredded chicken
1 (15 ounce) package refrigerated pie crusts
1 tablespoon olive oil
1 medium onion, chopped
2 small celery stalks, thinly sliced
1 cup chicken broth
1/2 can (6 ounces) evaporated milk
4 tablespoons butter
4 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/8 cup dry sherry or white wine
Salt and ground pepper
1 1/2 cups frozen peas and carrots, not thawed
1. Heat oven to 400 degrees. Place pie crust on bottom of pie pan.
2. 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 cooked chicken; set aside.
3. Meanwhile, heat chicken broth and milk in a saucepan until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty dutch oven. 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.
4. Stir chicken mixture, frozen vegetables into the sauce. Pour into prepared pie crust. Top with remaining 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, about 45 mintues. Let it rest for 10 minutes before cutting.