Monday, May 17, 2010

Chicken Pot Pie

hands-on time: 35 minutes/ total time: 1 hour, 10 minutes

1 lb boneless, skinless breasts (I use pieces from a whole chicken or a rotisserie chicken. I do not a whole pound.)
1 T olive oil
2 onions, chopped
4 carrots, diced
3 T all-purpose flour
1/2 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas (or whatever veggies)
1 T fresh thyme
Kosher salt and black pepper (don't skimp on the pepper)
1 9-inch store-bought piecrust

(Skip if using chicken pieces) Heat oven to 400 degrees 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. Sir in the chicken, peas, thyme, 3/4 t salt, and 1/4 t pepper. Transfer to a shallow 1 1/2- to 2- qt 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. (Mine took 11 minutes for the crust to get golden, everything inside was already warm.)

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