- Calories 398
- Calories from fat 36%
- Protein 23g
- Carbohydrate 37g
- Sugar 10g
- Fiber 4g
- Fat 16g
- Sat fat 4g
- Sodium 561mg
- Cholesterol 46mg
Chicken and Vegetable Potpie
Roland Bello
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Chef's Notes
wls097a50a1b97c
2018-01-23T13:07:26-05:00
This is AWFUL. I would give it zero stars if I could. Bland and unappetizing. I made it exactly as directed, no changes, no substitutions. Note to self: check the reviews in advance. I wish I had done that this time - there is nothing more recent than two years ago! (Feb 2016!) That should tell you something: people either aren't making it or aren't commenting to say that it's good. Skip the time, trouble, and money on this one. I'll be looking for a Chicken and Vegetable Pot Pie recipe on Cook's Illustrated or America's Test Kitchen, both of which are infinitely more reliable than Real Simple. BIG. FAIL.
GinnyinGeorgia
2016-02-24T20:41:09-05:00
Hubs and I thought it was bland but I will give it another try with some tweaking. Also, think the veggies need a little more time to simmer because they were on the raw side.
Gigigirl13
2016-02-23T16:58:54-05:00
I use a recipe similar to this and it calls for tarragon and I love it with this. It also calls for puff pastry vs the pie crust but I am sure both would be very good.
realfooddaily
2012-10-21T07:50:05-04:00
We made this last night and it was good. I think with a couple of tweaks it would be really good! I doubled up on the crust too as some other reviewers here (you have to have that bottom layer or it's not pot pie to me!). We used only 3 carrots and one big onion and added some broccoli which adds nutrition but not a lot of flavor. I think the milk portion needs to be mixed with chicken broth and maybe some half and half to give it more richness...(and we had used whole milk; 1 percent milk is way too bland!). I'm going to experiment!
kgbailey
2012-10-10T06:56:50-04:00
I make this recipe several times a year. My one modification, which I highly recommend, is to make cornbread batter and pour on top of it instead of using pie crust. SO GOOD.
ValfromCalgary
2012-10-04T14:58:46-04:00
I have made this recipe many times and find it perfect the way it is. I think the Thyme is what makes this pot pie so tasty (but I guess you have to like Thyme to think that) I boil my chicken in a wine and herb broth before adding and it's delicious!
79transam
2012-09-17T16:09:54-04:00
Thyme was NOT a good addition. Do yourself a favor and sprinkle a little into the sauce and stir it in place, then taste to see if you like the flavor first, before you ruin the whole pie with too much. I used a 2qt glass pyrex oval casserole. cooked for 45 minutes, did a top and bottom crust, and it was perfect. glass works good to brown bottom crust. Also sauce was too thick, I used 1 cup milk, 1 cup half and half. will increase by 1/4 cup next time. also added 5 small red potatoes cut real small so they cooked thoroughly, and kept the two onions, never enough onions for my family! Added 1 pouch Swanson liquid chicken broth for extra flavor.
Allibob1
2011-12-31T03:24:28-05:00
Made this last night and it was delicious! I was afraid it would make too much for my shallow pie pan, so I only put in a cup of peas. It turned out perfectly though! I also made it a little less healthy by adding some cream. ;-) I did need to bake about 45 minutes for the crust to actually be golden brown. I used a pie crust on the top and the bottom, if I do the one on the bottom next time I'll probably pre-bake it, since it was just soggy (but good). I highly recommend this recipe!
tmt91692
2011-11-01T12:54:32-04:00
This is a great comfort food dish. I change up the vegetables with what ever I have on hand. It is always a crowd pleaser!
VFoodie
2011-10-15T19:01:08-04:00
This is an EXCELLENT basic recipe. I made it two years ago for a date, using exactly what the recipe called for. Since, I have made the recipe many more times switching up the ingredients to my preference. It is also a favorite of my fiance's (guess it impressed my date). Today, I substituted cornstarch for the flour (1:2 ratio), tofu instead of chicken and replaced one onion for two celery stalks and some sliced bella mushrooms. Still delicious. Whatever you do, ADD the thyme into this recipe. It is a great ingredient that makes this pot pie so much more special.
