Chicken And Vegetable Pot Pie

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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 pepper

1 9-inch store-bought piecrust, thawed if frozen

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