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 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.

Step 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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