Chicken Vegetable Pot Pie

Tender chicken meets vegetables in a
velvety sauce and a flaky crust.

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 degrees 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, 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 11/2 - 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.