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Chicken & Vegetable Pot Pie

Source of Recipe

.
Chicken & Vegetable Pot Pie

Myrecipes.com
Adapted from Real Simple - February 2009 - Sara Quessenberry and Kate Merker,
22 reviews rated this recipe 4 of 5 stars.
Makes 6 servings
Prep: 35 Minutes - Other: 35 Minutes

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% milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
Kosher salt and pepper
1 9-inch store-bought piecrust, thawed if frozen

Preparation
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, 1/8 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.

1/6 of recipe equals: Calories 397; Fat 16 g (Satfat 4 g); Cholesterol 46 mg; Sodium 321 mg; Protein 23 g; Carbohydrate 37 g; Fiber 4 g; Sugars 10 g