Diabetic-Friendly Chicken Pot Pie Recipe

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

How To Make Diabetic-Friendly Chicken Pot Pie

  • 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
  1. Preheat your oven to 400 degrees. 

  2. In a skillet coated with cooking spray, cook the chicken breasts over medium heat for 7-10 minutes.

  3. Season with salt and pepper and cut into pieces. 

  4. Recoat the skillet with cooking spray and sauté the carrots, mushrooms, onion, and potatoes until tender.

  5. Add the thyme and flour, stirring for 30 seconds.

  6. Gradually add the chicken broth, stirring over medium heat until thickened.

  7. Add the chicken and peas and cook another 5 minutes.

  8. Coat a 9-inch pie plate with cooking spray and fill with the chicken mixture.

  9. Split the biscuits in half and lay them on top.

  10. Bake for 10-12 minutes or until the biscuits are golden brown.

How To Make Diabetic-Friendly Chicken Pot Pie

0 from 0 votes
Preparation: 17 mins
Total: 17 mins
Serves:

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

  1. Preheat your oven to 400 degrees. 

  2. In a skillet coated with cooking spray, cook the chicken breasts over medium heat for 7-10 minutes.

  3. Season with salt and pepper and cut into pieces. 

  4. Recoat the skillet with cooking spray and sauté the carrots, mushrooms, onion, and potatoes until tender.

  5. Add the thyme and flour, stirring for 30 seconds.

  6. Gradually add the chicken broth, stirring over medium heat until thickened.

  7. Add the chicken and peas and cook another 5 minutes.

  8. Coat a 9-inch pie plate with cooking spray and fill with the chicken mixture.

  9. Split the biscuits in half and lay them on top.

  10. Bake for 10-12 minutes or until the biscuits are golden brown.

Nutrition

  • Calcium: 18mg
  • Calories: 56kcal
  • Carbohydrates: 12g
  • Fat: 1g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 187mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 23mg
  • Sugar: 3g
  • Vitamin A: 5245IU
  • Vitamin C: 8mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Pies & Pastries Recipes