Choctaw Nation of Oklahoma

The Great Seal of the Choctaw Nation
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Healthier Chicken Pot Pie IX
Recipe from allrecipes.com

Ingredients

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 ½ cups sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • 3 tablespoons Brummel and Brown spread
  • 1/3 cup chopped onion
  • 1/3 cup wheat flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. celery seed
  • 1 ¾ cups low sodium chicken broth
  • 2/3 cup 1% milk
  • ¼ cup chopped Italian parsley
  • 2 (9 inch) unbaked whole wheat pie crust

Directions

  1. Preheat oven to 425°F
  2. Combine chicken, carrots, peas, and celery in a 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.
  3. Cook and stir onions in Brummel and Brown spread in a saucepan over medium heat, until soft and translucent, about 5 minutes.
  4. 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.
  5. Stir in parsley and remove from heat. Set aside.
  6. Place chicken mixture in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
  7. Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutritional information

  • Makes eight servings
  • Calories – 250
  • Total Carbs – 26.7g
  • Total fat – 10g
  • Fiber – 2.2g
  • Sat fat – 1g
  • Protein – 15.3g
  • Sodium – 543mg