Healthier Chicken Pot Pie Ix
New chicken pot pie features chicken, potatoes, peas, carrots, celery, and onions in a creamy sauce topped with a flaky pastry crust.
Recipe Summary Healthier Chicken Pot Pie Ix
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
Ingredients | Chicken Pot Pie Cracker Barrel Nutrition1 pound skinless, boneless chicken breast halves - cubed1 ½ cups sliced carrots1 cup frozen green peas½ cup sliced celery3 tablespoons butter⅓ cup chopped onion⅓ cup all-purpose flour½ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon celery seed1 ¾ cups chicken broth⅔ cup low-fat (1%) milk¼ cup chopped Italian parsley2 (9 inch) unbaked whole wheat pie crustDirectionsPreheat oven to 425 degrees F (220 degrees C).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.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.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.Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.This recipe is a healthier version of Chicken Pot Pie IX.Info | Chicken Pot Pie Cracker Barrel Nutritionprep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Healthier Chicken Pot Pie IxMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,
