Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot Pie
Photo by Maria Robledo


  • 1 9-inch store-bought piecrust, thawed if frozen
  • 4 carrots, diced
  • ½ cup dry white wine
  • Kosher salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme
  • 1 pound boneless, skinless chicken breasts
  • + 4 more ingredients
    • 2 onions, chopped
    • 3 tablespoons all-purpose flour
    • 1 10-ounce package frozen peas
    • 2 cups 1 percent milk

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, stirring, until they begin to soften, 6 to 8 minutes (do not let them darke...

View full recipe at My Recipes


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