Rating: 3.5 stars
23 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 7
  • 4 star values: 5
  • 5 star values: 8

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

Sara Quessenberry and Kate Merker
Recipe by Real Simple February 2009

Gallery

Maria Robledo; Styling: Anna Last

Recipe Summary

prep:
35 mins
additional:
35 mins
total:
1 hr 10 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

397 calories; fat 16g; saturated fat 4g; cholesterol 46mg; sodium 561mg; protein 23g; carbohydrates 37g; fiber 4g; sugars 10g.
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