Adding more lean chicken and vegetables and using low-fat milk and broth make this delicious chicken pot pie with a whole-grain crust a healthier dinner option.
Prep Time::20 mins
Cook Time:: 1 hr
Cool Time::10 mins
Total Time:: 1 hr 30 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
2 (9 inch) unbaked whole wheat pastry pie crusts
1 pound skinless, boneless chicken breast halves, cubed
1 ½ cups sliced carrots
1 cup frozen green peas
½ cup sliced celery
3 tablespoons unsalted 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 fresh Italian parsley
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Press 1 pie pastry into a pie plate and keep in the refrigerator with second pie pastry.
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.
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.
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.
Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Cook’s Note
You can boil the chicken and veggies in chicken broth instead of water for a richer flavor.
Editor's Note:
This recipe is a healthier version of Chicken Pot Pie.