5 from 1 vote
Chicken Pot Pie with a Whole Wheat Crust
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Main Dishes
Servings: 6 servings
Author: Cynthia Rusincovitch
  • 1 whole wheat pie crust
  • 1 1/2 Ib chicken breasts boneless, skinless
  • 2 cup chicken broth
  • 1 1/2 tbsp olive oil
  • 1 large onion minced
  • 3 medium carrots peeled and cut into 1/4- inch slices
  • 2 celery ribs cut into 1/4- inch slices
  • salt and pepper to taste
  • 4 tbsp butter
  • 1/2 cup white whole wheat flour
  • 1 1/2 cups milk
  • 1/2 tsp dried thyme
  • 3 tbsp dry sherry
  • 1 cup green peas frozen
  • 3 tbsp fresh parsley chopped
  1. 1. Prepare a Whole Wheat Pie Crust and refrigerate it until ready to use.
  2. 2. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Put the chicken and broth in a Dutch Oven or stockpot over medium heat, cover and bring to a simmer. Cook until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a glass measuring cup.
  3. 3. Increase the heat to medium-high; heat the oil in the now empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sauteing, shred the chicken into bite-sized pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  4. 4. Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and thyme, Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste; stir in the sherry.
  5. 5. Add the chicken mixture back to the Dutch Oven with the sauce; stir to combine. Stir in the peas and parsley. Top with the Whole Wheat Pie Crust and bake until the topping is golden brown and the filling is bubbly. Approximately 30 minutes.
  6. Allow to cool for 5 to 10 minutes before serving.
  7. If you do not have a Dutch Oven, combine the sauce and chicken mixture and pour into a 13x9 inch baking dish. Top with the Whole Wheat Pie Crust and bake the same as above.