Chicken and Vegetable Pot Pie

Name: Chicken and Vegetable Pot Pie
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters 1 percent milk; 4 carrots, diced; 118 milliliters dry white wine; 3 Tbsps all-purpose flour; 1 Tbsp fresh thyme; 6 servings Kosher salt and pepper; 1 Tbsp olive oil; 2 onions, chopped; 283 grams package frozen peas; 1 9-inch store-bought piecrust, thawed if frozen; 454 grams boneless, skinless chicken breasts

You can never have too many main course recipes, so give Chicken and Vegetable Pot Pie a try. This recipe makes 6 servings with 376 calories, 24g of protein, and 14g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 35 minutes. If you have percent milk, carrots, chicken breasts, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

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.

Ingredients you will need

Whole Chicken