Healthier Chicken Pot Pie IX

Healthier Chicken Pot Pie IX

MakeItHealthy 700

"More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl."

Ingredients 1 h 20 m {{adjustedServings}} servings 318 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  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 butter in a saucepan over medium heat, 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.
  4. 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.
  5. Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
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Reviews 28

  1. 31 Ratings


Easy to make, very very very good!!!! Even my picky husband liked it. I actually simplified it and used canned carrot and pea mix, eliminated the celery and used pre-cooked honey baked chicken. Will definitely make again.

Baking Nana

I had half a roasted chicken leftover so I approached this recipe a little differently. I used 3 Tablespoons of grapeseed oil instead of the butter (a little healthier) and cooked the onion, diced carrots in the oil on medium low heat - I used 4 stalks of celery - add the celery to the onions and carrots and cooked for a couple of minutes. Add the flour, salt and pepper - stir to form a roux and then added about a cup of chicken broth, stir until it started to thicken and then added just a splash or two of milk - cook until thickened (adjust thickness after the sauce has come to a boil) I then stirred in the peas (I used more peas as I had a half a bag in the freezer) and the cubed, cooked chicken. Stir to combine. I want a thick mixture to fill the pie crust. You can add any vegetables you have on hand. If you have leftover cooked vegetables add them with the chicken. I used a basic short crust pastry recipe. The bottom crust will not be soggy if your chicken mixture is thick enough. If you want to cut out a few more calories use just a top crust.


My fiancee and I both really liked this chicken pot pie! We both agreed that there were too many pea's. Next time we will probably 1/2 pea's and 1/2 something else. I also couldn't find whole wheat pie crust anywhere so had to swap for the regular kind. Otherwise this recipe is really tasty and will be made again! Only wish I could of convinced my 3 year old to try it.