chicken pot pie

I thought it was a nice touch to make this pinnacle of comfort food in my mom's hand me down corning ware casserole dish. It's utterly appropriate. It was also a good thing that I chose to make a somewhat leaner version of the dish that I found in a recent issue of Real Simple Magazine, because not only was it completely tasty despite the lowered fat, but these last few days have been so ridiculously indulgent that the healthy-ish pot pie is the only bit of guilt-free dining I've had this week. Burgers, donuts, falafel, donuts, crepes, donuts. Sometimes my job just destroys my willpower.

J-Cat declared this dish one of his favorites, and ate a good 2/3 of it in one evening. When that skinny boy can stuff that much into himself, it is the ultimate sign that I made some good stuff. Recipe after the jump:



CHICKEN AND VEGETABLE POT PIE
Adapted from Real Simple Magazine

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
4 shallots, chopped
4 carrots, diced
2 stalks celery, 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 pepper
1 9-inch store-bought piecrust, thawed if frozen (the Pillsbury Just Unroll crust is perfect for this for a weeknight dinner)

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then cut into small cubes.

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 1 1/2- 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.

Yield: Makes 6 servings