Healthier Chicken Pot Pie IX

Healthier Chicken Pot Pie IX

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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Ingredients

1 h 20 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Editor's Note:
  • This recipe is a healthier version of Chicken Pot Pie IX.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 36
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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. ...

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, di...

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 wh...

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 sal...

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...

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...

I've never attempted to make pot pie before but boy was this one worth it! It was much soupier than expected so I served in bowls but it was a HUGE hit. Only change I made was I didn't add the p...

Big blizzard tonight so it's a perfect night for this recipe. The very first time I've ever made one, especially made from scratch. Didn't buy the crusts, also made them from scratch. It was...

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 breas...

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