Healthy Homemade Chicken Pot Pie Recipe

Ingredients

• 2 (9 inch) unbaked whole wheat pie crust
• 1 pound skinless, boneless chicken breast halves - cubed
• 1.5 cups sliced carrots
• 1 cup frozen green peas
• 0.5 cup sliced celery
• 3 tablespoons butter
• 0.33 cup chopped onion
• 0.33 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon celery seed
• 1.75 cups chicken broth
• 0.67 cup low-fat (1%) milk
• 0.25 cup chopped Italian parsley

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Place one pastry crust into a 9-inch pie plate and refrigerate it along with the other crust.
2. In a medium saucepan, combine the chicken, carrots, green peas, and celery; cover with water. Bring to a boil and cook until the chicken is cooked through and the vegetables are tender, approximately 15 minutes. Drain the water and set aside.
3. Melt butter in a separate saucepan over medium heat. Add the onion and cook until it becomes soft and translucent, around 5 minutes. Stir in flour, salt, black pepper, and celery seeds; then slowly stir in the chicken broth and milk. Let simmer over medium-low heat until the mixture thickens, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. Transfer the chicken and vegetable mixture into the pie crust. Then, pour the broth mixture evenly over the top.
5. Carefully cover the pie with the remaining pastry crust. Seal the edges tightly and trim off any excess dough. Cut a few small slits on top to allow steam to escape during baking.
6. Bake in the preheated oven until the pie crust is golden brown and the filling is bubbling, approximately 30 to 35 minutes. Let it cool for about 10 minutes before serving.

Nutrition

• Calories: 318 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 712 mg
• Protein Content: 15 g
• Cholesterol Content: 43 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g