Healthy Diabetic-Friendly Chicken Pot Pie Recipe

Most people think that enjoying a delicious meal can be difficult if there are necessary dietary restrictions to adhere to, like for someone who has diabetes. They usually associate “diabetic-friendly” with bland-tasting dishes, but it shouldn’t always be like that. Just take a look at our healthy chicken pot pie recipe. This is hearty yet safe for those who are conscious of their sugar and sodium intake. You can serve this diabetic chicken pot pie with roasted California blend vegetables.

Preparing the Healthy Diabetic-Friendly Chicken Pot Pie Recipe

Although this diabetic chicken pot pie recipe is a healthier version of the traditional comfort food, this dish has the same creamy and rich goodness minus the excessive salt and fat. And it is achieved easily by simply switching the normal chicken broth to a fat-free and low-sodium one. Lastly, this dish is also packed with protein from the chicken breast and fibers from the vegetables for an all-encompassing nutritious meal.

Healthy Diabetic-Friendly Chicken Pot Pie Recipe

How To Make Diabetic-Friendly Chicken Pot Pie

Try this healthy chicken pot pie casserole that does not compromise the rich and creamy taste of the traditional. It is lighter yet hearty and filling, the best way to enjoy your favorite comfort food safely.

Prep: 5 mins
Cook: 25 mins
Total: 30 mins


  • 1 pie crust, prepared in a 9-inch pie tin
  • 1 lb chicken breasts, boneless, skinless, and cut into 1-inch cubes
  • 10½ oz mushroom soup, (1 can), or chicken soup, condensed
  • ½ cup chicken broth, preferably low sodium
  • ¾ cup mixed vegetables, frozen and thawed
  • 2 tsp dried rosemary
  • salt and ground black pepper, to taste
  • cooking spray

To Serve:

  • oz salad, per serving


  1. Preheat your oven to 400 degrees F. 
  2. In a skillet coated with cooking spray, add the chicken breasts and saute until golden and fully cooked, roughly 8 to 10 minutes.
  3. Add the thawed vegetables and rosemary. Saute briefly. Allow any liquid to evaporate fully.
  4. Transfer this to a mixing bowl. Add chicken broth and condensed chicken soup. Mix until fully incorporated.
  5. Season to taste with salt and pepper. Adjust accordingly.
  6. Pour the mixture into the pie crust. Spread evenly.
  7. Bake for roughly 45 minutes or until the filling has thickened and the edges of the pie crust turn golden.
  8. This is an open-faced pot pie. Once baked, briefly cool down your pie on cooling racks and portion accordingly. Serve with a side salad of your choice.


  • :
  • :
  • Calcium: 16mg
  • Calories: 207kcal
  • Carbohydrates: 13g
  • Cholesterol: 36mg
  • Fat: 11g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 2g
  • Potassium: 203mg
  • Protein: 14g
  • Saturated Fat: 3g
  • Sodium: 186mg
  • Trans Fat: 1g
  • Vitamin A: 975IU
  • Vitamin C: 4mg
Nutrition Disclaimer

Frequently Asked Questions

What is the difference between chicken pie and chicken pot pie?

Chicken pies are basically the savory version of the usual fruit pies or cobbler, where the whole dish is covered in pastry. In most recipes, chicken pies are small pastries that you can take a bite as it is. On the other hand, traditional chicken pot pies only have the top crust and the filling is usually composed of chicken and various vegetables.

What goes with chicken pot pie?

Some sides you can serve with chicken pot pie for diabetics include crudite, salad, roasted veggies, corn on the cob, and asparagus.

Can I Make this Cake Ahead?

The sponge cake is so easy and can be made a day ahead or stored in the freezer for up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 3 days.

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Savor the rich and creamy goodness of this healthy chicken pot pie recipe. Share this with your fellow health-conscious friends during brunch or dinner.
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