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Simple Chicken Pot Pie

Serves 6


1 lb. chicken breasts, boneless, skinless
1 tablespoon olive oil
4 carrots, diced
2 onions, chopped
3 tablespoons flour
1/2 cup dry white wine
2 cups 2% milk
1 package frozen peas
1/2 tablespoon fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pre-made piecrust, 9-inch


  1. Heat oven to 400° F.
  2. In a pot of simmering water, cook chicken for 10 to 15 minutes, until cooked through. Remove chicken from water, allow to cool then shred and reserve.
  3. While chicken cooks, heat olive oil in a saucepan set over medium heat. Add carrots and onions; cook and stir for about 7 to 8 minutes, until vegetables begin to soften.
  4. Sprinkle flour over the vegetables then cook and stir for 1 minute more.
  5. Add wine to saucepan and cook for about 5 minutes, or until it evaporates.
  6. Add milk to saucepan; simmer for about 2 to 3 minutes, or until sauce thickens.
  7. Add shredded chicken, peas, thyme, salt and black pepper to saucepan; stir to combine.
  8. Pour chicken mixture into a pie pan. Lay piecrust on top of baking dish, pressing to seal. Cut several slits in the crust, for venting. Place the pie on a baking sheet then bake until the crust is golden, about 30 to 35 minutes.
Season: Fall