Chicken and Vegetable Potpie

To save time on prep without sacrificing the crisp golden-brown exterior, use store-bought piecrust. Just unroll it, lay it over the oven-safe dish, vent, and bake.

Chicken and Vegetable Potpie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound boneless, skinless chicken breasts

  • 1

    tablespoon olive oil

  • 2

    onions, chopped

  • 4

    carrots, diced

  • 3

    tablespoons all-purpose flour

  • ½

    cup dry white wine

  • 2

    cups 1 percent milk

  • 1

    10-ounce package frozen peas

  • 1

    tablespoon fresh thyme

  • kosher salt and black pepper

  • 1

    9-inch store-bought piecrust, thawed if frozen

Directions

1.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. 2.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. 3.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, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish. 4.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.


Nutrition

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