Chicken and Vegetable Pot Pie

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.

Yield: Makes 6 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 16g
  • Saturated fat: 4g
  • Cholesterol: 46mg
  • Sodium: 561mg
  • Protein: 23g
  • Carbohydrate: 37g
  • Fiber: 4g
  • Sugars: 10g

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

Preparation

  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.

    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.
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