Chicken Pot Pie
Posted by Chammer
I made this recipe last night– great Sunday dinner!!! I love Chicken Pot Pie, but always worry about the fat/salt/calorie count. This recipe is better than most I’ve seen. It’s from Real Simple, with my adaptations!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 4 carrots, diced
- 4 stalks celery, chopped
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1.5 cups skim milk
- 1/2 cup whipping cream
- 1 10-ounce package frozen peas
- 3/4 tablespoon fresh thyme
- kosher salt and black pepper
- 1 9-inch store-bought piecrust, thawed if frozen
Directions
- Heat oven to 400° F. Salt & pepper chicken with some olive oil, roast chicken in oven 30-35 minutes; let cool, then shred.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onions, garlic, carrots and celery, 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.
- 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.
- 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.