Name: Chicken & Veg Potpie 400 Calorie
Yield: 4 servings
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 black pepper; 1 9-inch store-bought piecrust, thawed if frozen

Servings: persons

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

1
1.Heat oven to 400u00b0 F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
2
2.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.
3
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, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 11/2- to 2-quart baking dish.
4
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 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken & Veg Potpie 400 Calorie

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