Recipe by MakeItHealthy
"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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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 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.
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.
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.
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
* 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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