Healthier Chicken Pot Pie

This healthier chicken pot pie recipe relies on a whole wheat crust, lean chicken, more vegetables, low-fat milk, and broth instead of canned soup.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 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

Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.

Step 3

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

Step 4

Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.

Step 5

Transfer chicken mixture to crust in pie plate; pour broth mixture over top. Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.

Step 6

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