Chicken and Vegetable Potpie

Name: Chicken and Vegetable Potpie
Total time: PT1 hour, 10 minutesM
Yield: 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

26 Reviews

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Roland Bello

Hands-On Time

35 Mins

Total Time

1 hour, 10 minutes

Yield

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

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

Ratings & Reviews

★ ★ ★ ★ ★

Reviews

five_whole_stars

View Earlier Comments

jebuckingham 2018-04-10T16:56:34-04:00

When I saw that Chicken Pot Pie was the first recipe mentioned, I laughed, thinking that this was the recipe that I have been looking for for years! Not so. RS used to publish a simply fabulous column called "Fake It Don't Make It" and the recipe I wanted was in that column from many years ago. I made it for the family at least once a week because we all loved it: fast, tasty, fresh. It involved using canned chicken (now I might use rotisserie chicken), frozen peas and carrots, cream of mushroom soup, seasonings, maybe some milk and/or flour? As I said, I no longer have the recipe but if someone still has it, THAT's the bomb! Five minutes to prepare, then bake, then eat. Couldn't have been better.

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!

Chicken and Vegetable Potpie

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