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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Real Simple Chicken and Vegetable Pot Pie Recipe

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This recipe for Real Simple Chicken and Vegetable Pot Pie is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken breasts
1 tbsp. Olive Oil
2 Onions, chopped
4 Carrots, diced
3 tbsp. All-Purpose Flour
1/2 c. Dry White Wine (can substitute with chicken broth)
2 c. Milk
1- 10oz. pkg. Frozen Peas
1 tbsp. Fresh Thyme
3/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 piecrust
Directions:
Directions:
Heat oven to 400°. Boil the chicken, until cooked and let cool, then shred.

Meanwhile, heat the oil in a saucepan, and 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, salt, and pepper. Transfer to a 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, 30-35 mins.
Personal Notes:
Personal Notes:
We usually make this after Thanksgiving with a spare piecrust and leftover turkey.

 

 

 

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