Chicken & Vegetable Pot Pie

This is the yummiest chicken pot pie recipe I've had and soooo easy to make. Got it from an issue of Real Simple. I often substitute mixed veges for the peas and it comes out great! I always use extra dry vermouth instead of white wine, I find it's easier to keep on hand.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1  lb boneless skinless chicken breast
• 1  tablespoon olive oil
• 2  onions, chopped
• 4  carrots, diced
• 3  tablespoons all-purpose flour
• 1⁄2 cup dry white wine
• 2  cups low-fat milk
• 1 (10 ounce) package  frozen peas
• 1  tablespoon fresh thyme
•  kosher  salt and black pepper
• 1  store bought  pie crust, thawed if frozen (9-inch )

Directions

1. 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.
2. 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.
3. 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.
4. 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.