Healthy Chicken Pot Pie
INGREDIENTS:
- 1-pound skinless, boneless chicken breast halves – cubed
- 1 ½ cups diced carrots
- 1 cup green peas
- ½ cup sliced celery
- 3 tablespoons butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed
- 1.5 cups chicken broth
- ⅔ cup low-fat milk
- ¼ cup chopped Italian parsley
- 2 (9 inch) unbaked whole wheat pie crust
DIRECTIONS:
- Preheat oven to 425 degrees.
- Combine chicken, carrots, peas, and celery in a pan. Cover with water. Boil until chicken is no longer pink in the middle and vegetables are fork-tender. Remove from heat, and drain.
- Cook in butter 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.
- Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust.
- Bake in the preheated oven until pie is golden brown and filling is bubbly (about 30 minutes).
- Serve and enjoy!
