Healthier Chicken Pot Pie IX Recipe -
Healthier Chicken Pot Pie IX Recipe

Healthier Chicken Pot Pie IX

Recipe by  

"More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
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Reviews More Reviews

Jan 04, 2013

Easy to make, very very very good!!!! Even my picky husband liked it. I actually simplified it and used canned carrot and pea mix, eliminated the celery and used pre-cooked honey baked chicken. Will definitely make again.

Jun 13, 2013

I had half a roasted chicken leftover so I approached this recipe a little differently. I used 3 Tablespoons of grapeseed oil instead of the butter (a little healthier) and cooked the onion, diced carrots in the oil on medium low heat - I used 4 stalks of celery - add the celery to the onions and carrots and cooked for a couple of minutes. Add the flour, salt and pepper - stir to form a roux and then added about a cup of chicken broth, stir until it started to thicken and then added just a splash or two of milk - cook until thickened (adjust thickness after the sauce has come to a boil) I then stirred in the peas (I used more peas as I had a half a bag in the freezer) and the cubed, cooked chicken. Stir to combine. I want a thick mixture to fill the pie crust. You can add any vegetables you have on hand. If you have leftover cooked vegetables add them with the chicken. I used a basic short crust pastry recipe. The bottom crust will not be soggy if your chicken mixture is thick enough. If you want to cut out a few more calories use just a top crust.

Jan 23, 2013

My fiancee and I both really liked this chicken pot pie! We both agreed that there were too many pea's. Next time we will probably 1/2 pea's and 1/2 something else. I also couldn't find whole wheat pie crust anywhere so had to swap for the regular kind. Otherwise this recipe is really tasty and will be made again! Only wish I could of convinced my 3 year old to try it.

Jan 09, 2013

Great recipe, Even my very picky boys loved it, they both want the leftovers for lunch tomorrow :) I didnt have celery so I left it out. I also didnt have celery seed. I used 1/2 tsp celery salt instead of the celery seed and salt.

Oct 29, 2013

There really isn't much difference between this and the original, which I had been meaning to make. I normally use low fat or fat free milk anyway and the minimum amount of butter so that was in line with what's suggested here. However, it's much lower in fat and calories if you get rid of some of the pie crust. I had leftover chicken so boiled the veggies in the broth; reserved the broth; added 2T butter to the veggies, stirred in the flour, and then slowly incorporated the milk; returned the broth to the pot. When this thickened, I added the chicken and peas. I poured into two 4 x 7 baking dishes and used about 3/4 of a pie crust cut into rectangles to cover. (I saved the extra scraps for another use.) This was 4 hearty servings. By making those small changes, this calculated at about 416 calories and 17g fat at 4 servings or 208 cal and 8.5g fat for 8 (as written). Healthier is subjective, but I would prefer to have more substance and less wrapping for something like this.

Feb 21, 2015

This is a great recipe. It is better than the recipe I grew up on and brought forth true "comfort food" rewards. I too added garlic, tarragon, basil and fresh parsley (which I rescued from the garden before frost and is living happily in a pot by the kitchen window). I felt it came together well and I like that I know all the ingredients. Because I am single and did not want to have a soggy crust before I was able to eat it all, I made "J.P.'s Big Daddy Biscuits" from this site (wonderful) and put the mixture over them...wonderful. SO GOOD.

Feb 24, 2014

I love this recipe, and its great for my son who has several food allergies. To simplify, I saute 2.5 -3 cups of veggies (carrots, onions, celery, peas) in 3 tbl butter. I saute 2 chicken breasts separately, and then add it to the veggies. When the veggies are tender, it mix in the flour, spices, and finally the chicken broth. Instead of cows milk I add a dash of almond milk. Cook on medium heat till thickens then pour into the pour into the pie crust and bake. Much easier

Feb 18, 2014

Add cheese to the filling right before you bake it.


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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