CHICKEN AND VEGETABLE POT PIE - FROM REAL SIMPLE

CHICKEN AND VEGETABLE POT PIE - FROM REAL SIMPLE image

Categories Chicken

Number Of Ingredients 11

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

Steps:

1. Heat oven to 400 drgrees. 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, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2 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.