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Chicken Pot Pie for #SundaySupper

Chicken Pot Pie with Cheddar-Chive Biscuits
Here’s how my discussion about comfort food with The Grillmaster went:

DF: What do you think of when I say “comfort food?”
GM: Throw some chopped onion, peppers and garlic into a pan with some olive oil …
DF: That’s NOT comfort food.
GM: Oh.

Comfort food to me usually involves chicken, some sort of gravy and a bread product. Whenever I was sick as a kid, the first thing Mom would give me to eat once I was feeling better was some combination of these ingredients. Sometimes it was only cream of chicken soup on a slice of toast, but it always tasted really, really good. To this day, I want someone to wait on me when I’m sick the way Mom always did. And when I crave comfort food, I want something like chicken and dumplings, chicken a la king or chicken pot pie.

Unfortunately, my favorite comfort foods aren’t very diabetic-friendly or heart-healthy. Would it be possible to find a version with the same comfort level and less carbs, calories and fat?

This Chicken “Pot Pie” contains the same rich, creamy stew you’d find in a traditional pot pie. The difference? Instead of a crust, it’s served with buttery, cheesy biscuits on the side. The result? A dish that qualifies as comfort food without breaking the nutrition bank. It’s not something I’d eat every week, but sometimes you just NEED chicken pot pie.

The original recipe also contained mushrooms, but I would never defile chicken pot pie by including mushrooms. If you don’t agree, slice about 2 cups of cremini or button mushrooms and add them after the celery, carrots and onion have cooked for a couple of minutes.

After one bite of this “pot pie,” The Grillmaster said “You’re right. THIS is comfort food.”

Chicken “Pot Pie”

Adapted from You Don’t Have to be Diabetic to Love This Cookbook by Tom Valenti
Chicken Pot Pie with Cheddar-Chive Biscuits
1 cup frozen peas
2 tablespoons olive oil
3 ribs celery, diced
3 medium carrots, peeled and thinly sliced
1 medium onion, diced
1/4 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
4 cups chicken stock (homemade or low-sodium)
2 bone-in chicken breasts, cooked, cooled and meat shredded (see how to cook chicken and make stock)
2 tablespoons grated Parmesan cheese
1 tablespoon fresh thyme leaves (I used lemon thyme)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 Cheddar-Chive Biscuits (recipe below)

Place frozen peas in a measuring cup and let sit at room temperature to defrost while you proceed with the recipe.

Heat oil in large, heavy saucepan or stockpot over medium heat. Add celery, carrots and onion. Cook, without browning, until vegetables begin to soften, about 5 minutes.

Sprinkle flour over vegetables and cook, stirring constantly, until flour is incorporated into the mixture, but not browned. Add the butter and cook, stirring gently, until the butter melts.

Slowly add chicken stock to mixture, a cup at a time, stirring constantly, until the sauce thickens. Add the shredded chicken and peas to the pot and cook for a minute or two. Remove from heat and stir in the Parmesan cheese, thyme, salt and pepper.

Divide stew among four shallow bowls and top each with a biscuit.

Makes 4 servings
Per serving (does NOT include biscuits): 280 calories, 19g fat (9g sat), 32mg cholesterol, 992mg sodium, 20g carb, 4g fiber, 6g sugar, 8g protein

Nutritional Analysis: This “pot pie” is a good source of Vitamin A and Vitamin K. It’s also a bit high in Saturated Fat and Sodium. You could reduce the Saturated Fat by using a butter substitute, but since this is comfort food, I prefer to use butter. If you are watching your Sodium intake, make sure you use low-sodium stock and/or skip the additional salt. You could also eliminate the Parmesan cheese to reduce both Saturated Fat and Sodium. (Source: nutritiondata.com)

Cheddar-Chive Biscuits

Adapted from You Don’t Have to be Diabetic to Love This Cookbook by Tom Valenti
Cheddar-Chive Biscuits
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of Kosher salt
2 tablespoons cold unsalted butter, cut into small cubes
3 ounces cheddar cheese, grated (about 2 cups)
1 tablespoon finely grated Parmesan cheese
3/4 cup nonfat or low-fat buttermilk
1 tablespoon minced chives

Preheat oven to 450°F.

Whisk together flour, baking powder, baking soda and salt in a large bowl. Blend in the butter, a few cubes at a time, with a pastry blender or your fingertips until the mixture looks like coarse cornmeal.

Stir in the cheddar and Parmesan cheeses. Add buttermilk in a steady stream, stirring with a dough whisk or wooden spoon just until dough forms. Add chives and gently stir until chives are evenly distributed. Don’t overmix or your biscuits will be tough.

Divide dough into 4 mounds (biscuits will be large) and place on nonstick baking sheet or regular baking sheet lined with parchment paper or a non-stick baking liner (such as SILPAT®). Bake until golden, 15 to 18 minutes.

Makes 4 servings
Per serving: 225 calories, 8g fat (5g sat), 22mg cholesterol, 553mg sodium, 27g carb, 1g fiber, 2g sugar, 10g protein

Nutritional Analysis: These biscuits are high in Protein, Calcium and Phosphorus. They are also high in Saturated Fat due to the butter and cheese. If you are concerned about Saturated Fat, I’d recommend making smaller biscuits or reducing the amount of cheese. (Source: nutritiondata.com)

The #SundaySupper gang will be sharing Comfort Food recipes all afternoon on Twitter, Facebook, Pinterest and Instagram on Sunday, October 14, 2012. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. This week we are thrilled to have Lee Woodruff, a CBS This Morning contributor and author of the new book Those We Love Most, join us for the Twitter chat. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Isabel of Family Foodie for hosting this event.

#SundaySupper Comfort Food |Soups

#SundaySupper Comfort Food  | Main Dish

#SundaySupper Comfort Food | Desserts

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33 comments to Chicken "Pot Pie" for #SundaySupper

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