Simple, Classic Chicken Potpie

INGREDIENTS

6 cups

roasted, shredded rotisserie chicken

1 15 ounce package

refrigerated pie crusts

2 tbsp

vegetable oil

medium onions, chopped

small stalks celery, cut crosswise 1/4-inch thick

2 cups

chicken broth

1 12 fluid_ounce can

evaporated milk

1/3 cup

butter

9 tbsp

all-purpose flour

3/4 tsp

dried thyme

1/4 cup

dry sherry or white wine

Salt and ground pepper

1/4 cup

chopped fresh parsley

1 16 ounce package

frozen peas and carrots, not thawed