Healthier Chicken Pot Pie
Description
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.
Ingredients
•
2 (9 inch) unbaked whole wheat pie crust
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1 pound skinless, boneless chicken breast halves - cubed
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1 1/2 cups sliced carrots
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1 cup frozen green peas
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1/2 cup sliced celery
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3 tablespoons butter
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1/3 cup chopped onion
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon celery seed
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1 3/4 cups chicken broth
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2/3 cup low-fat (1%) milk
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1/4 cup chopped Italian parsley
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2
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.
3
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.
4
Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5
Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
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.