Healthier Chicken Pot Pie

Name: Healthier Chicken Pot Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.67 cup 1% Low-Fat Milk; 0.33 cup All-Purpose Flour; 0.25 tsp Black Pepper; 3 tbsp Butter; 0.5 cup Celery; 0.25 tsp Celery Seed; 1 lb Chicken Breast; 1.75 cups Chicken Broth; 0.33 cup Diced Onion; 0.25 cup Fresh Parsley; 1 cup Green Peas; 2 whole Pie Crust; 0.5 tsp Salt; 1.5 cups Sliced Carrots

Dinner 🍽️Lunch 🥪 American Sugar-Free Halal 🕌Comfort-Food

Healthier Chicken Pot Pie lightens the classic with lean chicken, extra vegetables, and a whole wheat crust. A broth-and-low-fat milk sauce brings a rich, savory filling without feeling heavy, while parsley adds fresh brightness. Ideal for a cozy family dinner or make-ahead comfort meal that still feels balanced.

Prep20 mins
Cook1 hr
Serves8
DifficultyEasy

1

Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate it along with the second pastry crust.
2

Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until the chicken is no longer pink in the centers and the vegetables are fork-tender, about 15 minutes. Remove from the heat, drain, and set aside.
3

Melt butter in a separate medium saucepan over medium heat. Add the onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; gradually stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from the heat and set aside.
4

Transfer the chicken mixture to the crust in the pie plate; pour the broth mixture over the top.
5

Cover the pie with the remaining pastry crust. Seal the edges and trim away excess dough. Cut several small slits on top to let steam escape.
6

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