Published Jun 8th
Prep 45m Cook 38m Additional - Ready In 1h 23m
Servings 2 pies Calories 479.5

Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.

Recipe 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
  • ⅓ cup butter
  • 9 tablespoons all-purpose flour
  • ¾ teaspoon dried thyme
  • ¼ cup dry sherry or white wine
  • Salt and ground pepper
  • ¼ cup chopped fresh parsley
  • 1 (16 ounce) package frozen peas and carrots, not thawed

Cooking Directions

  1. 1 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.
  2. 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 chicken; set aside.
  3. 3 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. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
  4. 4 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. (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 1 hour.)

Nutrition Facts

  • Calories 479.5
  • Carbohydrate 29.4 g
  • Cholesterol 77.3 mg
  • Fat 29.6 g
  • Fiber 3.1 g
  • Protein 23.6 g
  • Saturated Fat 10.2 g
  • Sodium 398.2 mg
  • Sugar 4.1 g

Chef's Notes

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.


  1. Uncluttered, uncomplicated goodness. As those diners from the 40s used to advertise in neon window lights, "Good Eats"!! The Sherry imparts a subtle sweetness. Knowing this, I used half Chardonnay in place of half the Sherry. I also sprinkled in about 2 tsp fresh lemon juice and laced gently with a tsp of white wine - Read more ...
  2. Eh I don't know this was just o.k. for me. I followed the recipe exactly and didn't find anything special about this recipe not any better than any of the other chicken pot pie recipes I have tried. I might try it one more time but it's not at the top of my list.
  3. This was fantastic! In addition to the vegetables called for I added a small diced potato and some frozen peas. The sherry is an absolute must for a rich savory sauce. Will definitely make again!
  4. My husband is not a fan of of chicken potpie but LOVED this recipe. Made half the recipe (should have made the entire recipe as it was that good) and added a clove of garlic.
  5. Classic comfort food! I made my own crust...so easy: 2 cups all purpose white flour, 2 1/2 t. salt, 1/2 cup vegetable oil, 1/4 cup cold milk, waxed paper. Place flour and salt in small mixing bowl. Measure milk and oil, then pour together over flour. Quickly stir with a fork (do not over mix). - Read more ...
  6. This is my favorite meal to give to friends when a new baby comes or someone could use an easy dinner. What's best is that it makes 2 so I can keep one and give one away. I've made it several times now and do not vary at all from the recipe. I may try - Read more ...
  7. Simply the best chicken potpie I have tasted and my family loves it. This is my second time making it and decided to use Sherry Cooking Wine, definitely tasted a lot better than White Wine. I would recommend a bottom and a top crust, but cook the bottom crust for about 5 minutes that way - Read more ...
  8. This is absolutely a great recipe. It lays out the steps of making a roux and when to add fresh veggies or frozen. I doubled the veggies at the begining adding 4 carrots, onion, celery and 3 cloves minced garlic. I also sauted 4 cups of mushrooms until the liquid had evaporated and set them - Read more ...
  9. I was looking for a recipe for chicken potpie that was not made with canned soup. I was so please when I ran across this recipe - IT IS PERFECT. I made just as stated with the exception of adding two minced cloves of garlic. To be honest I think the garlic was not a - Read more ...
  10. I couldn't believe how good this turned out. I joined the Allrecipes club just so I could rate this recipe. I was never a fan of peas and carrots but I used baby sweet peas (which were great!) and instead of carrots I used corn and whole button mushrooms. I also added a little nutmeg - Read more ...

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