That Chicken Pot Pie Recipe... Again

That Chicken Pot Pie Recipe... Again

Ingredients

1 tbsp olive oil

2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour 
1/2 cup dry white wine
2 cups 1 percent milk

1 lb. cooked chicken, leftover rotisserie chicken   

1 10-ounce package frozen peas 
1 tablespoon fresh thyme 
3/4 tsp kosher salt
1/4 tsp black pepper 
1 9-inch store-bought piecrust, thawed if frozen****

Directions 
Heat oven to 400° F.
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). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

****Please make your own pie crust if you can!!! Click here for the recipe.