Cheater's Chicken Pot Pie

Yes, you can make from scratch the pie crust. You can roast the chickens at home. But I ask you--who has the time? Come on over to the Dark Side. You'll have time to cook and knit. I won't tell anyone I saw you in the Kroger Deli buying roasted chicken.

2 Deli Roasted Chickens (pull meat off bones and into small strips)
2 cups chicken broth
5 oz evaporated milk
1/3 cup of butter
1/3 cup flour
1/2 cup white wine
1 small bag frozen peas and carrots
1 small onion, diced
2 celery stalks, diced
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon parsley
salt/pepper to taste
4 frozen pie crusts, thawed

Preheat oven to 400.

Saute onion and celery in hot oil. Set aside. Combine broth and evaporated milk in microwave safe cup. Heat for 1 minute. Melt butter in dutch oven. Add wine, chicken broth mixture. Bring to slow boil. Slowly add flour to make a roux. Thicken for 3 minutes, stirring constantly. Add sauteed onions and celery. Then add peas and carrots and then chicken. Pour 3 cups each into two pie crusts and top with other pie crusts. Don't overfill. Poke holes in top of crusts. You will probably have 1-2 cups of chicken filling left over. See bottom for recommendations.

Cover with foil and bake pies for 15 minutes. Uncover and bake for 15 more until golden brown. You can freeze one of the pies after baking. Just cover with foil tightly. When ready to bake, take it out and put it in a preheated 400 oven for an hour with foil still on. Then last 10 or so minutes, take off foil so the top crust can defrost.

FOR LEFTOVER FILLING: You can mix some Bisquick biscuits according directions on Bisquick box. Throw the chicken filling in small cake tin. Spoon biscuit dough over it and cook according to biscuit directions. Viola--easier pot pie.