From the chef:
“I love this recipe because it’s comfort food and diabetic friendly all in a one-meal dish.” —Holly Clegg
Recipe courtesy of Trim & Terrific Diabetic Cooking
Chicken Pot Pie
Makes 6 servings
- 1 lb boneless skinless chicken breasts
- Salt and pepper to taste (optional)
- 1 cup sliced carrots
- 1/2 cup sliced mushrooms
- 1 onion, chopped
- 1/2 cup diced peeled sweet potatoes (yams)
- 1 tsp dried thyme leaves
- 4 Tbsp all-purpose flour
- 2 cups fat-free low-sodium chicken broth
- 1/2 cup frozen peas
- Dough of 5 flaky refrigerator biscuits
Preheat oven to 400 F.
In nonstick skillet coated with nonstick cooking spray, cook chicken breasts over medium heat 7-10 minutes or until done. Season with salt and pepper (if using) and cut into pieces.
Recoat skillet with nonstick cooking spray and sauté carrots, mushrooms, onion, and potatoes for 5 minutes or until tender. Add thyme and flour, stirring for 30 seconds. Gradually add chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add chicken and peas and cook another 5 minutes.
Coat a 9-inch pie plate with nonstick cooking spray and fill with chicken mixture. Split biscuits in half and lay them on top. Bake for 10-12 or until pastry is golden brown.
For a time-saver, use a bag of frozen mixed vegetables in this classic chicken pie.
Use leftover chicken, grilled and ready chicken or rotisserie chicken.
Add any leftover or favorite veggies to your chicken pie.
2 Lean Meat
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 44 mg
Sodium 404 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 5 g
Protein 22 g
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