Ingredients

The following ingredients have 6 Servings
  • 1 large onion
  • 4 Russet potatoes (chopped)
  • 3 carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 tablespoon olive oil
  • 2 cups chicken broth (low sodium)
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups skim milk
  • 1/2 cup white whole wheat flour
  • 7 chicken tenders (about 14 oz of chicken, cooked and chopped)
  • 1 pie crust (refrigerated)

Instruction

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat olive oil in large skillet over medium-high heat then add vegetables. Sauté until vegetables are crisp-tender.
  • Add chicken broth, poultry seasoning, garlic powder and black pepper to skillet. Bring to a boil then simmer for about 5 minutes or until vegetables are tender.
  • Continue to simmer and add whole wheat flour slowly, stirring constantly.
  • Add milk slowly, stirring constantly. Add chicken and simmer until sauce is thickened.
  • Prepare pie crust according for directions.
  • Place one layer of pie crust in a 9-inch glass pie pan.
  • Add chicken and vegetable mixture to pie crust.
  • Add top layer of pie crust and cut six slices into the top of the crust.
  • Cook for 35-40 minutes or until crust is golden-brown.