Healthy Chicken Pot Pie

Sensenbrenner Primary Care / Education  / Healthy Chicken Pot Pie

Healthy Chicken Pot Pie


  • 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


  • 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!

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