Chicken and Vegetable Pot Pie |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables. Ingredients:
1 pound boneless, skinless chicken breasts |
1 tablespoon olive oil |
2 onions, chopped |
4 carrots, diced |
3 tablespoons all-purpose flour |
1/2 cup dry white wine |
2 cups 1 percent milk |
1 10-ounce package frozen peas |
1 tablespoon fresh thyme |
kosher salt and 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. 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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