Healthier Chicken Pot Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer chicken mixture to crust in pie plate; pour broth mixture over top.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)