Directions:
- 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, stir-ring, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.35 Kcal (734 kJ) | ||
| Calories from fat | 69.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 24.33mg | 8% | |
| Sodium | 235.75mg | 10% | |
| Potassium | 282.82mg | 6% | |
| Total Carbs | 14.66g | 5% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 10.46g | 21% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 117.87 Kcal (493 kJ) | ||
| Calories from fat | 46.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 12% | |
|---|---|---|---|
| Cholesterol | 16.35mg | 8% | |
| Sodium | 158.47mg | 10% | |
| Potassium | 190.11mg | 6% | |
| Total Carbs | 9.86g | 5% | |
| Sugars | 2.69g | 16% | |
| Dietary Fiber | 1.12g | 7% | |
| Protein | 7.03g | 21% | |
| Vitamin C | 2.2mg | 5% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 3% | |
| Calcium | 45.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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