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–+ servings

Healthy Chicken Pot Pie

A healthier version of traditional chicken pot pie and no canned soup!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 1 large onion
  • 4 Russet potatoes chopped
  • 3 carrots peeled and chopped
  • 2 celery ribs chopped
  • 1 tablespoon olive oil
  • 2 cups chicken broth low sodium
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups skim milk
  • 1/2 cup white whole wheat flour
  • 7 chicken tenders about 14 oz of chicken, cooked and chopped
  • 1 pie crust refrigerated

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat olive oil in large skillet over medium-high heat then add vegetables. Sauté until vegetables are crisp-tender.
  • Add chicken broth, poultry seasoning, garlic powder and black pepper to skillet. Bring to a boil then simmer for about 5 minutes or until vegetables are tender.
  • Continue to simmer and add whole wheat flour slowly, stirring constantly.
  • Add milk slowly, stirring constantly. Add chicken and simmer until sauce is thickened.
  • Prepare pie crust according for directions.
  • Place one layer of pie crust in a 9-inch glass pie pan.
  • Add chicken and vegetable mixture to pie crust.
  • Add top layer of pie crust and cut six slices into the top of the crust.
  • Cook for 35-40 minutes or until crust is golden-brown.
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