Steve came down with the flu and was craving chicken pot pie. I can’t eat the classic version, so we searched for something a little lighter. I found this recipe on AllRecipes.com and was able to follow it really closely. Our local store didn’t have whole wheat pie crusts and we only had baby carrots, but it all worked perfectly. Check out the recipe:
Healthier Chicken Pot Pie (adapted from AllRecipes.com)
- 1 lb skinless, boneless chicken breast halves, cubed
- 1 1/2 c. sliced carrots
- 1 c. frozen green peas
- 1/2 c. sliced celery
- 3 tbps butter
- 1/3 c. chopped onion
- 1/3 c. all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp celery seed
- 1 3/4 c. chicken broth
- 2/3 c. low-fat (1%) milk
- 1/4 c. chopped Italian parsley
- 2 (9-inch) unbaked pie crusts
- Preheat oven to 425 degrees F (220 degrees C).
- Chop veggies. 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.
RLB Ink. 