Simple Classic Chicken Pot Pie
Chicken pot pie gains flavor from a small amount of sherry or white wine, elevating this comfort-food staple to new heights.

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.

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.