Name: Healthier Chicken Pot Pie IX
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - cubed - 1 pound; Sliced carrots - 1 ½ cups; Frozen green peas - 1 cup; Sliced celery - ½ cup; Butter - 3 tablespoons; Chopped onion - ⅓ cup; All-purpose flour - ⅓ cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Celery seed - ¼ teaspoon; Chicken broth - 1 ¾ cups; Low-fat (1%) milk - ⅔ cup; Chopped Italian parsley - ¼ cup; Unbaked whole wheat pie crust - 2 (9 inch)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Healthier Chicken Pot Pie IX

1. Skinless, boneless chicken breast halves - cubed - 1 pound

2. Sliced carrots - 1 ½ cups

3. Frozen green peas - 1 cup

4. Sliced celery - ½ cup

5. Butter - 3 tablespoons

6. Chopped onion - ⅓ cup

7. All-purpose flour - ⅓ cup

8. Salt - ½ teaspoon

9. Ground black pepper - ¼ teaspoon

10. Celery seed - ¼ teaspoon

11. Chicken broth - 1 ¾ cups

12. Low-fat (1%) milk - ⅔ cup

13. Chopped Italian parsley - ¼ cup

14. Unbaked whole wheat pie crust - 2 (9 inch)

How to cook deliciously - Healthier Chicken Pot Pie IX

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.