Lighter Chicken Pot Pie

Ingredients List

• 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

Cooking Instructions

1. Preheat your oven to 425°F (220°C).

2. Fit one pie crust into a pie dish and refrigerate it along with the second pie crust.

3. In a medium saucepan, combine chicken, carrots, peas, and celery. Cover with water and bring to a boil. Cook until the chicken is no longer pink and the vegetables are tender, about 15 minutes. Drain and set aside.

4. In another saucepan, melt butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and celery seed. Gradually add chicken broth and milk, and simmer over medium-low heat until the mixture thickens, about 5 minutes. Stir in parsley, then remove from heat.

5. Layer the chicken and vegetable mixture into the bottom pie crust. Pour the hot sauce over the filling. Top with the second pie crust, seal the edges, and trim any excess dough. Cut a few slits in the top to let the steam escape.

6. Bake in the preheated oven for 30 to 35 minutes, or until the pie crust is golden and the filling is bubbling. Let it cool for 10 minutes before serving.

Chef's Tip

Note from the Editor:

This is a lighter, healthier take on the classic Chicken Pot Pie recipe.

Nutritional Information (per serving)