Chicken and Vegetable Potpie

Photo by Roland Bello
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 398 calories
    • Calories 36 calories from fat
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 46 mg
    • Sodium 561 mg
    • Protein 23 g
    • Carbohydrate 37 g
    • Sugar 10 g
    • Fiber 4 g


  1. Check 1pound boneless, skinless chicken breasts
  2. Check 1tablespoon olive oil
  3. Check 2 onions, chopped
  4. Check 4 carrots, diced
  5. Check 3tablespoons all-purpose flour
  6. Check 1/2cup dry white wine
  7. Check 2cups 1 percent milk
  8. Check 110-ounce package frozen peas
  9. Check 1tablespoon fresh thyme
  10. Check kosher salt and black pepper
  11. Check 1 9-inch store-bought piecrust, thawed if frozen


  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.