Adding more lean chicken and vegetables and using low-fat milk and broth make this a healthier chicken pot pie recipe with a whole-grain crust for a more nutritious dinner option.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 8
Ingredients
- 2 (9 inch) unbaked whole wheat pastry pie crusts
- 1 pound skinless, boneless chicken breasts, 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 seeds
- 1 ¾ cups chicken broth
- ⅔ cup low-fat (1%) milk
- ¼ cup chopped fresh flat-leaf Italian parsley
Steps
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.
