Chicken and Vegetable Pot Pie

(Adapted from Real Simple)

• 4 ½ cups shredded cooked chicken (I use rotisserie chicken when I’m in a rush)
• 1 Tbls. Olive oil
• 1 c. onion – chopped well
• 4 carrots – diced
• 3 Tbls. Flour
• ½ c. White wine
• 2 c. low fat milk
• 10 oz. pkg. frozen peas
• 1 Tbls thyme
• Salt and ppper
• 1 frozen pie crust

1. Heat oven to 400⁰F.
2. Cook chicken if not using rotisserie chicken.  Cool and shred.
3. Heat oil in a saucepan over medium heat.  Add the onions and carrots and cook until they begin to soften – 6-8 minutes.  Sprinkle fht flour over the vegetables and cook stirring, for 1 minute.
4. Add wine and cook until evaporated – about 5 minutes.  Add the milk and simmer until the sauce begins to thicken – 2-3 minutes.  Add thyme, salt and pepper and peas.
5. Lightly grease a shallow 2 qt. casserole.  Put chicken in casserole and pour wine/milk sauce over chicken.
6. Lay the pie crust on top and press to seal around the edges.  Cut vents in the crust.  Put cassarol on top of a baking sheet and bake until bubbling and the crust is golden – about 30 minutes.

This is the lower fat version of my regular chicken pot pie – about 400 calories per serving and perfect for snowy days!