Healthier Chicken Pot Pie

Ingredients

• (9 inch) unbaked whole wheat pastry pie crusts
• pound skinless, boneless chicken breasts, cubed
• 1/2 cup sslice d carrots
• cup frozen green peas
• 1/2 cup slice d celery
• tablespoon sunsalted butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon celery seeds
• 3/4 cup schicken broth
• 2/3 cup low-fat (1%) milk
• 1/4 cup chopped fresh flat-leaf Italian parsley

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9 inch pie plate; refrigerate along with second pastry crust. Allrecipes / Qi Ai
2. Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork tender, about 15 minutes. Remove from heat, drain, and set aside. Allrecipes / Qi Ai
3. Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside. Allrecipes / Qi Ai
4. Transfer chicken mixture to crust in pie plate; pour broth mixture over top. Allrecipes / Qi Ai
5. Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape. Allrecipes / Qi Ai
6. Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes. Allrecipes / Qi Ai

Tips

This recipe is a healthier version of Chicken Pot Pie .