A tasty chicken pot pie than can be enjoyed with those on a diabetic diet.

How To Make Diabetic-Friendly Chicken Pot Pie

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Preparation:
17 mins
Cooking:
Total:
17 mins
Serves:
6

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 cup carrots sliced
  • 1/2 cup mushrooms sliced
  • 1 onion chopped
  • 1/2 cup sweet potatoes peeled and diced
  • 1 tsp thyme leaves
  • 4 tbsp all-purpose flour
  • 2 cup fat-free low-sodium chicken broth
  • 1/2 cup peas
  • refrigerated biscuit dough
  • salt
  • pepper

Instructions

  • Preheat your oven to 400 degrees. 
  • In a skillet coated with cooking spray, cook the chicken breasts over medium heat for 7-10 minutes.
  • Season with salt and pepper and cut into pieces. 
  • Recoat the skillet with cooking spray and sauté the carrots, mushrooms, onion, and potatoes until tender.
  • Add the thyme and flour, stirring for 30 seconds.
  • Gradually add the chicken broth, stirring over medium heat until thickened.
  • Add the chicken and peas and cook another 5 minutes.
  • Coat a 9-inch pie plate with cooking spray and fill with the chicken mixture.
  • Split the biscuits in half and lay them on top.
  • Bake for 10-12 minutes or until the biscuits are golden brown.

Nutrition Facts

Calories: 56kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5245IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg