Chicken and Vegetable Pot Pie

Copied from Real Simple's website

Ingredients:
-1 pound boneless, skinless chicken breasts
-1 tablespoon olive oil
-2 onions, chopped
-4 carrots, 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 black pepper
-1 9-inch store-bought piecrust, thawed if frozen

Directions:
1) 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.
2) 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.
3) 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.
4) 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.

Serves 6
Nutritional Information
Per Serving
Calories 368
Fat 16g
Saturated Fat 4g
Cholesterol 46mg
Sodium 561mg
Protein 23g
Carbohydrate 37g
Fiber 4g

Weight Watchers Points: 8