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Healthier Chicken Pot Pie IX
Healthier Chicken Pot Pie IX
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Healthier chicken pot pie packed with veggies and made with low-fat milk and less butter for a guilt-free indulgence.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1.5 cups sliced carrots
  • 1 cup frozen green peas
  • 0.5 cup sliced celery
  • 3 tablespoons butter
  • 0.33333334326744 cup chopped onion
  • 0.33333334326744 cup all-purpose flour
  • 0.25 teaspoon celery seed
  • 1.75 cups chicken broth
  • 0.66666668653488 cup low-fat (1%) milk
  • 0.25 cup chopped Italian parsley
  • 2 (9 inch) unbaked whole wheat pie crust
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a saucepan, simmer chicken, carrots, peas, and celery in water until chicken is cooked through and veggies are tender, about 15 minutes. Drain and set aside.
  • In a saucepan, sauté onions in butter over medium heat until soft, about 5 minutes. Add flour, salt, pepper, and celery seed, then slowly pour in chicken broth and milk. Simmer until thickened on medium-low heat, around 5 minutes. Stir in parsley, then remove from heat and set aside.
  • Spread the chicken mixture in the bottom pie crust, then pour the hot liquid mixture over the top. Place on the top crust, seal edges, remove excess dough, and make small slits to let steam escape.
  • Bake the pie in a preheated oven until golden brown with bubbly filling, about 30 to 35 minutes. Allow it to cool for 10 minutes before serving.

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