Ingredients

• 2 , 9 inch
• 1 pound skinless , boneless chicken breasts, cubed
• 1.5 cups sliced carrots
• 1 cup frozen green peas
• 0.5 cups sliced celery
• 3 tablespoons unsalted butter
• 0.33 cups chopped onion
• 0.33 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons celery seeds
• 1.75 cups chicken broth
• 0.67 cups low-fat , 1%
• 0.25 cups chopped fresh flat-leaf Italian parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
3. 3 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.
4. 4 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.
5. 5 Transfer chicken mixture to crust in pie plate; pour broth mixture over top. 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 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 per serving