This comforting pie pairs boneless, skinless chicken breasts with onions, carrots, and frozen peas. Its creaminess comes from dry white wine and milk, and it’s topped with a flaky retailer-purchased pie crust. For busy weeknights, swap the chicken breasts for leftover rotisserie chicken, and you dangle a golden pie corpulent of effervescent, creamy chicken and greens in no longer up to an hour, open to invent.
Ingredients
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1 pound boneless, skinless chicken breasts
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1 tablespoon olive oil
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2 onions, chopped (1 cup)
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4 carrots, diced (2 cups)
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3 tablespoons all-arrangement flour
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½ cup dry white wine
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2 cups 1 p.c milk
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1 10-ounce kit frozen peas
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1 tablespoon contemporary thyme
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kosher salt and unlit pepper
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1 9-trail retailer-purchased piecrust, thawed if frozen
Instructions
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Heat oven to 400°F. Cook chicken in a pot of simmering water unless cooked through, 10 to 12 minutes. Let cool, shred, and space apart.
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In the period in-between, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, unless they open to soften, 6 to 8 minutes (create no longer allow them to darken). Sprinkle flour over the greens and cook, stirring, for 1 minute.
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Add wine and cook unless evaporated, about 5 minutes. Add milk and simmer unless the sauce thickens, 2 to three minutes.
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Gallop in shredded chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Switch to a shallow 1½- to 2-quart baking dish.
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Lay the crust on high, pressing to seal. Prick several vents in the crust and region the pie on a baking sheet. Bake unless effervescent and the crust is golden, 30 to 35 minutes.
Weight loss arrangement Information (per serving)
| 398 | Calories |
| 16g | Stout |
| 37g | Carbs |
| 23g | Protein |
| Weight loss arrangement Information | |
|---|---|
|
Calories 398 |
|
| % On daily basis Price * | |
|
Total Stout 16g |
21% |
|
Saturated Stout 4g |
20% |
|
Ldl cholesterol 46mg |
15% |
|
Sodium 561mg |
24% |
|
Total Carbohydrate 37g |
13% |
|
Total Sugars 10g |
|
|
Protein 23g |
|
*The % On daily basis Price (DV) tells you the diagram essential a nutrient in a food serving contributes to a daily weight loss program. 2,000 calories a day is archaic for long-established nutrition recommendation.