Chicken and Vegetable Pot Pie

By jojomail1

Hands-On Time: 35m Total Time: 1hr 10m . From Real Simple, Best of 2009. Can add different vegetables, also garlic, potatoes or corn.

Ingredients

• 1 * 1 pound boneless, skinless chicken breasts
• 1 * 1 tablespoon olive oil
• 2 * 2 onions, chopped
• 4 * 4 carrots, diced
• 3 * 3 tablespoons all-purpose flour
• 1/2 * 1/2 cup dry white wine
• 2 * 2 cups 1 percent milk
• 1 * 1 10-ounce package frozen peas
• 1 * 1 tablespoon fresh thyme
• * kosher salt and black pepper
• 1 * 1 9-inch store-bought piecrust, thawed if frozen

Details

Servings 6

Preparation

Step 1

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.