Healthier Chicken Pot Pie IX

Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 318 Calories

Ingredients

• 3 tablespoons butter
• 1 cup frozen green peas
• 1 pound skinless, boneless chicken breast halves - cubed
• 2 (9 inch) unbaked whole wheat pie crust
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup sliced celery
• 0.33333334326744 cup chopped onion
• 0.33333334326744 cup all-purpose flour
• 0.25 teaspoon celery seed
• 1.75 cups chicken broth
• 1.5 cups sliced carrots
• 0.66666668653488 cup low-fat (1%) milk
• 0.25 cup chopped Italian parsley

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley and remove from heat. Set aside.

Step 3

Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Step 4

Combine chicken, carrots, peas, and celery in a medium saucepan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside.

Step 5

Place chicken mixture in bottom pie crust; pour the hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits on top to allow steam to escape.