Chicken and Vegetable Potpie Hands-On Time 35 Mins Total Time 1 hour, 10 minutes Yield Serves 6 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 black pepper 1 9-inch store-bought piecrust, thawed if frozen How to Make It Step 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. Step 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. Step 3 Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minut
