Chicken Pot Pie

Chicken Pot Pie

The weather is getting cooler and you know what that means...its time for comfort food!  One of my personal favorties is Chicken Pot Pie.  This is a great recipe.  The original is from Real Simple magazine and calls for a dry white wine but I've tried several different types and I have gotten the best results with Moscato.  I also prefer it with a bottom and top crust rather than just the top crust.  The bottom line howerver, is tha thtis is the best chicken pot pie I have ever eaten.  Enjoy!

Image compliments of real simple magazine

What you need:

1 pound boneless, skinless chicken breasts 1 tablespoon olive oil

2 onions, chopped

4 carrots, diced (or a bag of frozen carrots)

3 tablespoons all-purpose flour

1/2 cup dry white wine

2 cups 1 percent milk

1 10-ounce package frozen peas (or corn)

1 tablespoon fresh thyme (1-2 tsp to taste if you use dry)

Kosher salt and pepper

 9-inch store-bought piecrust, thawed if frozen ( I have a recipe for homemade pie crust but I haven't tried it yet in this recipe.  I will let you know.)

What to do:

• 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.  I shred the chicken by using two forks to pull it apart.  The chicken more or less falls apart.  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). If you are in a hurry you can use a bag of frozen carrots.  Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the wine and cook until evaporated. Add the milk and simmer until the sauce thickens. Stir in the chicken, peas (sometimes I use frozen corn instead of peas because Zack has a pea allergy), thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place one pie crust into a shallow 1 1/2- to 2-quart baking dish.  Pour the filling and other ingredients into the pie crust.  Lay on the top crust, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet to avoid anything spilling and burning onthe bottom.  Bake until bubbling and the crust is golden, 30 to 35 minutes. 

Sara Quessenberry and Kate Merker, Real Simple