Chicken & Vegetable Pot Pie

Chicken & Vegetable Pot Pie

You’ll Need:

1 lb. boneless, skinless chicken breast
1 tbsp. olive oil
2 onions, chopped
4 carrots, diced
3 tbsp. flour
1/2 c. white white
2 c. milk
10oz. frozen peas
1 tbsp. thyme
1 9” pie crust

How To:

Preheat oven to 400F. 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, 6-8 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, salt, and pepper. Transfer to a shallow 2 quart baking dish.

Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the potpie on a baking sheet and bake until bubbling and crust is golden, 30 to 35 minutes.

Makes: 6 servings

Prep Time: 35 minutes
Chill Time: n/a
Cook Time: 35 minutes
Calories: 372

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