Rating: 3.5 stars
559 Ratings
  • 5 star values: 135
  • 4 star values: 123
  • 3 star values: 124
  • 2 star values: 130
  • 1 star values: 47


Credit: Roland Bello

Recipe Summary

35 mins
1 hr 10 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- 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.

Nutrition Facts

398 calories; calories from fat 36%; protein 23g; carbohydrates 37g; sugars 10g; fiber 4g; fat 16g; saturated fat 4g; sodium 561mg; cholesterol 46mg.