Chicken Pot Pie

More often than not, chicken pot pie is something yanked out of the freezer and popped in the microwave for a few minutes as a last ditch resort for dinner.  Give this dish another chance and try a home made version.  The flavor is much richer, the chicken isn't rubbery, and the crust is actually flakey!  They may share a name, but that's where these two pies diverge.

Chicken Pot Pie, serves 4 - 6

2 lrg. boneless, skinless chicken breasts, boiled and shredded

1 tbsp. olive oil

1 lrg. onion, coarsely chopped

3 - 4 carrots, chopped

3 tbsp. flour

1/2 dry white wine

1 c. frozen peas

3/4 c. broccoli flourettes

1 tbsp. fresh thyme

salt and pepper to taste

2 9" store-bought pie crusts, thawed

Heat oven to 400F and boil the chicken until cooked through (10 - 12 minutes).  Let the chicken cool, then shred it and set aside.  Meanwhile, heat the oil in a sauce pan over medium heat and cook the carrots and onions until they have softened (7 - 8 minutes).  Sprinkle the veggies with flour and saute for a minute longer.  Add the wine and cook until evaporated (5 minutes).  Add the milk and simmer until thickened (about 3 minutes).  Toss in the peas, broccoli, thyme, chicken, and a bit of salt and pepper.  Transfer to the bottom pie crust and top with the second crust.  Don't forget to vent the crust (either by cutting small slits or pricking it with a fork).  Bake for 30 to 35 minutes or until the crust is golden brown.

Recipe, realsimple.