...favorite foods (part 1)

There are 4 people in my little family and we all have VERY different taste buds. I am going to do a little feature on each one of our favorite foods. I'll start with Little C. (Youngest first...)

I LOVE to cook and often look for new recipes to try whenever I need to relieve a little stress. This recipe was found during a very stressful time last month and it quickly became my little guy's favorite dish. He gets super excited whenever I make it and eats as much or more than the adults. (Not kidding. We sit with full bellies as we watch our C continue to shovel in bite after bite.) He is happy because it is amazingly good...I am happy because he is filling his little body with veggies.

Little C's Favorite Dish:

CHICKEN AND VEGETABLE POT PIE
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped
4 carrots, diced
3 stalks celery, diced (I added this. I need celery with baked chicken. Not sure why...)
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

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, 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.

Check out Little C devouring: