Chicken and Vegetable Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken breast, boneless and skinless 1 tbsp Extra Virgin Olive Oil 1 large Onions, chopped 4 Carrots, chopped2 stalks celery, chopped1 clove Garlic, minced3 tbsp all purpose flour 1/2 cup dry White Wine 2 cup 2% milk 1 package (10 oz) Peas, frozen 3/4 tsp Salt 1/4 tsp Pepper, black 1 9-inch store-bought pie crust, thawed if frozen
Heat oven to 400 degrees F. Cook the chicken in a pot of simmering water until cooked through, 10-12 minutes. Let cool, then shred.
Meanwhile, heat the oil in a large skillet or saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring, until they begin to soften, 6-8 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, 2-3 minutes. Stir in the chicken, peas, salt, and pepper. Transfer to a 1 1/2 - 2 qt round baking dish.
Lay the crust on top, pressing the edge to seal. Cut several vents in the crust. Place the dish on a baking sheet and bake until the filling is bubbling and the crust is golden, 30-35 minutes.
Serving Size: 1/8 of pie
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Meanwhile, heat the oil in a large skillet or saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook, stirring, until they begin to soften, 6-8 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, 2-3 minutes. Stir in the chicken, peas, salt, and pepper. Transfer to a 1 1/2 - 2 qt round baking dish.
Lay the crust on top, pressing the edge to seal. Cut several vents in the crust. Place the dish on a baking sheet and bake until the filling is bubbling and the crust is golden, 30-35 minutes.
Serving Size: 1/8 of pie
Number of Servings: 8
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 276.1
- Total Fat: 9.9 g
- Cholesterol: 42.5 mg
- Sodium: 490.2 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 3.1 g
- Protein: 19.6 g
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