"More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl." — MakeItHealthy
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skinless, boneless chicken breast halves - cubed
1 1/2 cups
frozen green peas
ground black pepper
1 3/4 cups
low-fat (1%) milk
chopped Italian parsley
2 (9 inch)
unbaked whole wheat pie crust
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.
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.
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.
I have tried and we have liked it. I do use lower sodium products, skim milk etc. and the next time I do it I will only put on a top crust. We are a retired couple and this makes two good meals for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Chicken Pot Pie IX
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 147
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.