Description
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Ingredients
- 1 pound skinless, boneless chicken breast halves – cubed
- 1 ½ cups sliced carrots
- 1 cup frozen green peas
- ½ cup sliced celery
- 3 tablespoons butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed
- 1 ¾ cups chicken broth
- ⅔ cup low-fat (1%) milk
- ¼ cup chopped Italian parsley
- 2 (9 inch) unbaked whole wheat pie crust
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Combine chicken
- carrots
- peas
- and celery in a 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.
- 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.
- Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust
- seal edges
- and cut away excess dough. Make several small slits in top to allow steam to escape.
- Bake in preheated oven until pie is golden brown and filling is bubbly
- 30 to 35 minutes. Cool for 10 minutes before serving.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 8