More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.

MakeItHealthy
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Editor's Note:

This recipe is a healthier version of Chicken Pot Pie IX.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

318 calories; 16.4 g total fat; 43 mg cholesterol; 712 mg sodium. 26.8 g carbohydrates; 15.3 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2013
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. Read More
(47)

Most helpful critical review

Rating: 2 stars
01/16/2017
I think the potato was too much. I think it made very dense. I'm looking for a pie that has more of a gravy stew filling. Read More
62 Ratings
  • 5 star values: 50
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/13/2013
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. Read More
(47)
Rating: 5 stars
06/13/2013
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. Read More
(47)
Rating: 5 stars
01/04/2013
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. Read More
(43)
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Rating: 4 stars
01/23/2013
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. Read More
(24)
Rating: 5 stars
01/09/2013
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. Read More
(21)
Rating: 4 stars
10/29/2013
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. Read More
(18)
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Rating: 5 stars
02/24/2014
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 Read More
(8)
Rating: 5 stars
01/04/2014
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 delicious and didn't need the heavy cream or potatoes in OTHER chicken pot pie recipes. My husband of 47 years loved it. Read More
(8)
Rating: 5 stars
02/21/2015
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 garden before frost and is living happily in a pot by the kitchen window). I felt it came together well and I like that I know all the ingredients. Because I am single and did not want to have a soggy crust before I was able to eat it all I made "J.P.'s Big Daddy Biscuits" from this site (wonderful) and put the mixture over them...wonderful. SO GOOD. Read More
(7)
Rating: 5 stars
01/02/2015
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 peas to the chicken right away fearing they'd get mushy. I added them with about 3-5 mins before the chicken was thoroughly cooked. My husband's comment was "add this to your winter repeat file!" Read More
(5)
Rating: 2 stars
01/16/2017
I think the potato was too much. I think it made very dense. I'm looking for a pie that has more of a gravy stew filling. Read More