Healthier Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 1/2 cups sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 3 tablespoons butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup low-fat (1%) milk
• 1/4 cup chopped italian parsley
• 2 (9 inch) unbaked whole wheat pie crust

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• 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.
• 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.
• 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.
• bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. cool for 10 minutes before serving.