Whole Grain Chicken Pot Pie

45 min prep time
10 cook time
8servings
Jump to recipe
Save Recipe
Whole Grain Chicken Pot Pie

How to Make Whole Grain Chicken Pot Pie

Chicken pot pie is traditionally high in fat and carbohydrate. This lighter version is full of lean protein, veggies, and whole grains.

45 min prep time
10 cook time
8servings
1 1/4 cups
Print Recipe >

Step-By-Step Instructions:

  1. Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.

  2. In a large bowl, sift together the whole wheat flour and baking powder. Cut in the margarine and then add the parsley and 1 cup milk, and gently stir to combine. Refrigerate until needed.

  3. Add the olive oil and a generous amount of cooking spray to a large nonstick sauté pan over medium-high heat. Add the carrots, celery, onion and mushrooms. Sauté for 10 minutes or until the vegetables are soft but not mushy.

  4. Stir in the cooked chicken.

  5. In a small bowl, whisk together the flour, 1 1/2 cup milk, salt and ground black pepper. Add to the vegetable mixture and bring to a boil. Reduce to a simmer for 2 minutes. Remove from heat.

  6. Pour the chicken and vegetable mixture into the baking dish. Drop clumps of the whole wheat crust mixture on top of the chicken and vegetable mixture (the topping will be very sticky). Use a spoon to gently spread the topping.

  7. Bake for 20 minutes and serve.

pinterestfacebooktwittermail

Nutrition facts

8 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 280
  • Total Fat 9g
    • Saturated Fat 1.5g
    • Trans Fats 0.5g
  • Cholesterol 50mg
  • Sodium 330mg
  • Total Carbohydrate 32g
    • Dietary Fiber 5g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 20g
  • Potassium 556mg
Ingredients
nonstick cooking spray
1
whole wheat flour
2 cup
baking powder
4 tsp
cold margarine (trans-fat-free)
4 tbsp
parsley (dried)
1 tbsp
skim milk (divided)
2 1/2 cup
olive oil
1 tsp
carrot(s) (diced)
2
celery stalks (diced)
2
large onion (diced)
1
white (button) mushrooms (sliced)
8 oz
cooked chicken (chopped)
12 oz
flour
2 tbsp
salt
1/4 tsp
black pepper
1/2 tsp

Reviews & Ratings

Write a Review
5
Overall Rating
Showing 2 of 2 Results

Recommended

Good but need to half the whole wheat dough for the topping. Otherwise it is very thick.

Recommended

So the recipe is shows in a pie plate, but the instructions say use a 9 x 13 pan,, yet it says serving size 8... so please let me know what is right on this recipe??