I want to share with you one of my favorite Real Simple recipes. In February 2009, Real Simple published an article that included comfort recipes with less calories. Tyler, my husband, and I tried many of them – after all, during the dreary, cold month of February, warm comfort food is perfect for dinner!
Our most favorite recipe – a dish I have made time and time again and even served to friends – is the Chicken and Vegetable Pot Pie. I have always loved chicken pot pie, but Tyler is not a big fan. However, he loves it when I make this recipe for dinner! The recipe leaves out the bottom crust and adds flavor with onions and white wine. This recipe is perfect for a family Sunday dinner. Once you try it, I know you will love it – Enjoy!
Yum Yum - Eat Up!
Ingredients
1 pound boneless, skinless chicken breasts
1 tablespoon 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 10-ounce package frozen peas
1 tablespoon fresh thyme
kosher salt and black pepper
1 9-inch store-bought piecrust, thawed if frozen
Directions
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. Add the onions and carrots and cook, stir-ring, 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.
Serves 6 Hands-On Time: 35m Total Time: 1hr 10m
By Sara Quessenberry and Kate Merker, February 2009
{photograph credit: http://www.realsimple.com; By Maria Robledo}
