Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes Healthier Chicken Pot Pie 4.8 (74) 62 Reviews 23 Photos Adding more lean chicken and vegetables and using low-fat milk and broth make this delicious chicken pot pie with a whole-grain crust a healthier dinner option. Submitted by MakeItHealthy Updated on August 7, 2024 Save Rate Print Share Close Add Photo 23 23 23 23 Prep Time: 20 mins Cook Time: 1 hr Cool Time: 10 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 (9 inch) unbaked whole wheat pastry pie crusts 1 pound skinless, boneless chicken breast halves, cubed 1 ½ cups sliced carrots 1 cup frozen green peas ½ cup sliced celery 3 tablespoons unsalted butter ⅓ cup chopped onion ⅓ cup all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon celery seed 1 ¾ cups chicken broth ⅔ cup low-fat (1%) milk ¼ cup chopped fresh Italian parsley Directions Preheat the oven to 425 degrees F (220 degrees C). Press 1 pie pastry into a pie plate and keep in the refrigerator with second pie pastry. Combine chicken, carrots, green peas, and celery in a medium 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. Melt butter in another medium saucepan over medium heat. Add onion and cook 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 top with remaining crust, seal edges, and cut away excess dough. Make several small slits on top to allow steam to escape. Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving. Cook’s Note You can boil the chicken and veggies in chicken broth instead of water for a richer flavor. Editor's Note: This recipe is a healthier version of Chicken Pot Pie. I Made It Print 159 home cooks made it! Nutrition Facts (per serving) 318 Calories 16g Fat 27g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 318 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 24% Cholesterol 43mg 14% Sodium 712mg 31% Total Carbohydrate 27g 10% Dietary Fiber 2g 8% Total Sugars 4g Protein 15g 31% Vitamin C 8mg 9% Calcium 58mg 4% Iron 1mg 7% Potassium 286mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.