Food Recipes Chicken and Vegetable Pot Pie 3.3 (559) 27 Reviews As far as savory pies go, chicken pot pie is the gold standard. By Sara Quessenberry and Kate Merker Updated on September 3, 2022 Print Rate It Share Share Tweet Pin Email Use low-fat milk, olive oil, and double the vegetables to give this rustic, down-home comfort food a healthy revamp. To save time on prep without sacrificing the crisp golden-brown exterior, use store-bought piecrust. Just unroll it, lay it over the oven-safe dish, vent, and bake. Get the recipe:Chicken and Vegetable Potpie. Photo: Roland Bello Hands On Time: 35 mins Bake Time: 30 mins Total Time: 1 hrs 5 mins Yield: 6 serves Jump to Nutrition Facts Jump to recipe This comforting pie pairs boneless, skinless chicken breasts with onions, carrots, and frozen peas. Its creaminess comes from dry white wine and milk, and it's topped with a flaky store-bought pie crust. For busy weeknights, swap the chicken breasts for leftover rotisserie chicken, and you have a golden pie full of bubbling, creamy chicken and vegetables in less than an hour, start to finish. How to Handle Raw Chicken Safely—Plus Why You Should Never Wash Chicken Ingredients 1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 2 onions, chopped (1 cup) 4 carrots, diced (2 cups) 3 tablespoons all-purpose flour ½ 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 Heat oven to 400°F. Cook chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, shred, and set aside. Meanwhile, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Add wine and cook until evaporated, about 5 minutes. Add milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in shredded 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 and place the pie on a baking sheet. Bake until bubbling and the crust is golden, 30 to 35 minutes. Rate it Print Nutrition Facts (per serving) 398 Calories 16g Fat 37g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 398 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 46mg 15% Sodium 561mg 24% Total Carbohydrate 37g 13% Total Sugars 10g Protein 23g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.