Type what you have

Ingredients

• ✓ celery stalk
• pie pastry
• chicken broth
• evaporated milk
• vegetable oil
• onion
• butter
• all-purpose flour
• thyme
• white wine
• salt
• black pepper
• rotisserie chicken
• pea
• carrot
• parsley

Instructions

1. 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.
2. 2 Combine broth and evaporated milk in a microwave-safe bowl; microwave on high until steamy, 3 to 4 minutes.
3. 3 At the same time, heat oil in a Dutch oven over medium-high heat. Add onions and celery; sauté until just tender, about 5 minutes. Transfer to a bowl.
4. 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.
5. 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.
6. 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.
7. 7 Bake in the preheated oven until pastries are golden brown and filling is bubbly, 30 to 35 minutes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ celery stalk
• water
• apple cider
• brown sugar
• orange
• salt
• celery leaf
• rosemary
• garlic
• bay leaf
• thyme

Instructions

1. 1 Stir water, apple cider, brown sugar, orange slices, salt, celery, rosemary, garlic, bay leaves, and thyme together in a stock pot; bring to a boil and cook 5 minutes. Cool brine completely before using to brine turkey.

By Annette M Acord