Chicken & Vegetable Pot Pie

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• 1 lb boneless skinless chicken breast
• 1 tablespoon olive oil
• 2 onions, chopped
• 4 carrots, diced
• 3 tablespoons all-purpose flour
• 1/2 cup dry wine
• 2 cups low-fat milk
• 1 (10 ounce) package frozen peas
• 1 tablespoon fresh thyme
• kosher salt and black pepper
• 1 store bought pie crust, thawed if frozen (9-inch )

Recipe

• 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, stir-ring, 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, 3/4 teaspoon salt, and 1/4 teaspoon pepper. transfer to a shallow 1 1/2- 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.