Recipe Tuesday... Chicken and Vegetable Pot Pie

I love a good Pot Pie have since I was a child, the only time I had an aversion to them was when I was pregnant with the J-Man and it was a Marie Callendars Pot Pie, apparently the smell got to me.  A homemade one though is the best thing ever and so comforting. I will probably be making this tonight with a salad and rolls, yum

Chicken and Vegetable Pot Pie

Maria Robledo

Serves 6

Hands-on Time: 35m

Total Time: 1hr 10m

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

Directions

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, 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.

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.

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.

Tip

Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables.

Nutritional Information

Calories 398; Calories From Fat 36%; Protein 23g; Carbohydrate 37g; Sugar 10g; Fiber 4g; Fat 16g; Sat Fat 4g; Sodium 561mg; Cholesterol 46mg