More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
The ingredient of Healthier Chicken Pot Pie IX
- 1 pound skinless, boneless chicken breast halves - cubed
- 1u2009u00bd cups sliced carrots
- 1 cup frozen green peas
- u00bd cup sliced celery
- 3 tablespoons butter
- u2153 cup chopped onion
- u2153 cup all-purpose flour
- u00bd teaspoon salt
- u00bc teaspoon arena black pepper
- u00bc teaspoon celery seed
- 1u2009u00be cups chicken broth
- u2154 cup low-fat (1%) milk
- u00bc cup chopped Italian parsley
- 2 (9 inch) unbaked cumulative wheat pie crust
The instruction how to make Healthier Chicken Pot Pie IX
- Preheat oven to 425 degrees F (220 degrees C).
- tally up chicken, carrots, peas, and celery in a saucepan. Cover considering water. Boil until chicken is no longer pink in the middle and vegetables are fork tender, roughly more or less 15 minutes. cut off surgically remove from heat, drain, and set aside.
- Cook and shake up onions in butter in a saucepan exceeding medium heat, until soft and translucent, nearly 5 minutes. disturb in flour, salt, pepper, and celery seed. Slowly shake up in chicken broth and milk. Simmer on top of higher than medium-low heat until thick, virtually 5 minutes. demonstrate in parsley and separate from heat. Set aside.
- Place chicken merger in bottom pie crust; pour hot liquid mix over. Cover in the manner of summit zenith 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 at the forefront serving.
Nutritions of Healthier Chicken Pot Pie IX
calories: 318.3 caloriescarbohydrateContent: 26.8 g
cholesterolContent: 43.1 mg
fatContent: 16.4 g
fiberContent: 2.2 g
proteinContent: 15.3 g
saturatedFatContent: 4.8 g
servingSize:
sodiumContent: 712.4 mg
sugarContent: 3.8 g
transFatContent:
unsaturatedFatContent:
