More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Ingredients
- skinless, boneless chicken breast halves: 1 pound (cubed)
- ½ cups sliced carrots: 1 piece
- frozen green peas: 1 cup
- celery: 0.5 cup (sliced)
- butter: 3 Tbsp
- onion: 0.33333 cup (chopped)
- all-purpose flour: 0.33333 cup
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- celery seed: 0.25 tsp
- ¾ cups chicken broth: 1 piece
- low-fat (1%) milk: 0.66667 cup
- Italian parsley: 0.25 cup (chopped)
- unbaked whole wheat pie crust: 2 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Combine chicken, carrots, peas, and celery in a 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.
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Cook and stir onions in butter in a saucepan over medium heat, 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.
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Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
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Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
