Healthier Chicken Pot Pie IX
Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.
Preheat oven to 425 degrees F (220 degrees C).
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 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.