This pot pie is loaded with veggies and only has one crust instead of two. I know, I know, just one?? I promise its yummy, and you don't have to feel guilty about eating it for dinner or lunch the next day.
6 Servings
Ingredients
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
2 carrots, diced
3 ribs of celery
4 small red potatoes, 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, 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.
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.
Nutritional Information(per serving)
Calories 398 Calories From Fat 36%
Protein 23g
Carbohydrate 37g
Sugar 10g
Fiber 4g
Fat 16g
Sat Fat 4g
Sodium 561mg
Cholesterol 46mg
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