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My review
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 calsOriginal recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat 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.
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.
Nutrition Facts
Per Serving: 318 calories; 16.4 g fat; 26.8 g carbohydrates; 15.3 g protein; 43 mg cholesterol; 712 mg sodium. Full nutrition
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Reviews
Read all reviews 4051 Ratings
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Most helpful positive review
6/13/2013
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, di...
Most helpful critical review
1/15/2017
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.
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6/13/2013
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, di...
1/4/2013
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. ...
1/23/2013
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 wh...
1/9/2013
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 sal...
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...
2/24/2014
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 breas...
2/21/2015
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...
1/2/2015
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 p...
1/4/2014
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...