Chicken and Vegetable Potpie

Chicken and Vegetable Potpie
Maria Robledo
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preparation
35
minutes
cooking
70
minutes
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

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, 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.
  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.
  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.

 

Sara Quessenberry and Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 36 %
  • Protein 23 g
  • Carbohydrate 37 g
  • Sugar 10 g
  • Fiber 4 g
  • Fat 16 g
  • Sat Fat 4 g
  • Sodium 561 mg
  • Cholesterol 46 mg
What does this mean? See Nutrition 101.

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