Chicken and Vegetable Pot Pie
| Prep Time | 35 min |
| Cook Time | 35-45 min |
| Servings |
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Ingredients
- 1 pound chicken breasts boneless & skinless
- 1 Tbsp olive oil
- 2 whole onions chopped
- 4 whole carrots diced
- 3 Tbsp all-purpose flour
- 1/2 cup dry white wine
- 2 cups 1% milk
- 1 10-oz package of frozen peas
- 1 Tbsp fresh thyme
- 1 - 2 pinces kosher salt & pepper to taste
- 1 9-inch piecrust (thaw if frozen)
Ingredients
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Instructions
- Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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