Chicken and Vegetable Pot Pie

Ingredients

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

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