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Chicken and Vegetable Pie

  • 6servings
  • 35minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. boneless, skinless chicken breasts OR 1 rotisserie chicken

  2. 1 TBSP olive oil

  3. 2 onion s, chopped

  4. 4 carrot s, diced

  5. 1 pkg. white button fresh mushroom s

  6. 3 TBSP all whole wheat flour

  7. 1/2 c. dry white wine

  8. 2 cups skim milk

  9. 1 10 oz. package frozen pea s

  10. 1 TBSP fresh thyme

  11. Kosher salt and black pepper

  12. 1 9 inch store-bought piecrust, thawed if frozen

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees. Cook the chicken in a pot of simmering water until cooked though, 10 to 12 minutes; let cool, then shred.

  2. Meanwhile, heat oil in saucepan over medium heat. Add the onions, carrots and mushrooms and cook, stirring, untl 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 tsp. salt, and ¼ tsp. pepper. Transfer to a shallow 1½ to 2 qt. 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 inutes.

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