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Makes 12 servings


  • 1 lb. skinless, boneless chicken breast halves - cubed 
  • 1 ½ cups sliced carrots 
  • 1 cup frozen green peas 
  • ½ cup sliced celery 
  • 3 Tbsp. butter 
  • ⅓ cup chopped onion ⅓ cup all-purpose flour 
  • ½ tsp. salt 
  • ¼ tsp. ground black pepper 
  • ¼ tsp. celery seed 
  • 1 ¾ cups chicken broth 
  • ⅔ cup low-fat (1%) milk 
  • ¼ cup chopped Italian parsley 
  • 2 packages (14.1 oz. each) refrigerated pie pastry


Preheat oven to 425 degrees F. 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.

Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about five minutes. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about five minutes. Stir in parsley and remove from heat. Set aside.

Place chicken mixture in bottom of dish; pour hot liquid mixture over. Cover with crust. 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 before serving.

Nutrition analysis per serving: 315 calories, 12 g fat, 12 g protein, 22 g carbohydrate, 2 g fiber, 620 mg sodium

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