Chicken & Vegetable Pot Pie |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is the yummiest chicken pot pie recipe I've had and soooo easy to make. Got it from an issue of Real Simple. I often substitute mixed veges for the peas and it comes out great! I always use extra dry vermouth instead of white wine, I find it's easier to keep on hand. Ingredients:
1 lb boneless skinless chicken breast |
1 tablespoon olive oil |
2 onions, chopped |
4 carrots, diced |
3 tablespoons all-purpose flour |
1/2 cup dry white wine |
2 cups low-fat milk |
1 (10 ounce) package frozen peas |
1 tablespoon fresh thyme |
kosher salt and black pepper |
1 store bought pie crust, thawed if frozen (9-inch ) |
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.
2. 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.
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.
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