Simple Classic Chicken Pot Pie

Step 1
Adjust an oven rack to a low-center position and preheat to 400 degrees F (200 degrees C). Press one pie pastry into each of two 9-inch deep-dish pie pans. Reserve remaining pastries until needed.

Step 2
Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.

Step 3
At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; saut? until just tender, about 5 minutes. Transfer to a bowl.

Step 4
Melt butter in the Dutch oven over medium heat. Whisk in flour and thyme, and cook until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer, stirring occasionally, until sauce thickens, about 1 minute.

Step 5
Remove the Dutch oven from the heat. Stir in wine, salt, and pepper. Add onion mixture, shredded chicken, frozen vegetables, and parsley; stir until well combined.

Step 6
Divide chicken mixture between the prepared pie pans. Place remaining pastries over top, and flute the edges by pinching with your fingers. Place both pie pans onto a baking sheet.

Step 7
Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.