Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot PieRecipe
Photo: Maria Robledo; Styling: Anna Last

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


Makes 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 35 Minutes
Other: 35 Minutes

Nutritional Information

Calories 397
Fat 16 g
Satfat 4 g
Cholesterol 46 mg
Sodium 561 mg
Protein 23 g
Carbohydrate 37 g
Fiber 4 g
Sugars 10 g


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 pepper
1 9-inch store-bought piecrust, thawed if frozen


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.

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.

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.

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.