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,
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, ¾ teaspoon salt, and ¼
teaspoon pepper.
Transfer to a shallow 1½- 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.
Originally Submitted
1/31/2012
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