Heat oven to 400 degrees. Cook the chicken in a pot of simmering
water until cooked through, 10-12 mins. let cook, then shred
Meanwhile, heat the oil in saucepan over medium heat. Add the
onions and carrots and cook, stirring until they begin the soften, 6
to 8 mins (do not let them darken). Sprinkle the flour over the
vegetables and cook, stirring for 1 min.
Add the wine and cook until evaporated, about 5 mins. Add the
milk and simmer until the sauce thickens, 2 to 3 mins. 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 mins.
Originally Submitted
1/25/2009
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