Chicken and Vegetable Pot Pie

I love one-dish meals. It's nice to not really have to worry about a side or anything like that; everything's together and your dinner is finished the second you pull it out of the oven.


I really like chicken pot pie, but it is typically referred to as a comfort food - read: unhealthy. So when this recipe popped up in my inbox from Real Simple, I was excited to try it out; it really didn't seem like it would be all that bad.


I didn't have nearly enough carrots, so I also threw in some celery. Unfortunately, I didn't saute them long enough so they were a bit crunchier than I'd like, especially the carrots. But ultimately, this dinner was awesome!

My crust crumbled when I unrolled it, though... what did I do wrong? It was refrigerated, not frozen... should I have let it sit out a bit before trying to cover it up?


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

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, stir-ring, 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.