Chicken pot pie is made healthier and wholesome using whole wheat pie crust, lean chicken, more veggies, and low-fat milk with broth instead of canned soup.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
318 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine chicken, carrots, green 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 3
Melt butter in another medium saucepan over medium heat. Add onion and cook 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 4
Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover top with remaining crust, seal edges, and cut away excess dough. Make several small slits on top to allow steam to escape.
Step 5
Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Step 6
Press 1 pie pastry into a pie plate and keep in the refrigerator with second pie pastry.
Ingredients
3 tablespoons butter
1 cup frozen green peas
1 pound skinless, boneless chicken breast halves - cubed