This easy chicken pot pie is a rich, creamy, cozy stew that’s diabetic-friendly! Serve with a cheesy biscuit for a healthier twist on comfort food.
As a kid, I always loved chicken pot pie. Any time I was getting over being sick, it’s what my Mom would make to lift my spirits. And it ALWAYS hit the spot.
Unfortunately, the traditional version of my beloved comfort food isn’t very diabetic-friendly or heart-healthy. That’s why I decided to make a diabetic chicken pot pie that would bring me the same level of comfort without all the carbs, calories, or fat!
This recipe may be lighter, but it still has that wonderfully rich, creamy stew you’d find in a typical pot pie. Instead of a crust, I like to serve mine with a buttery cheddar-chive biscuit on the side.
So now, you can have your cake (or, in this case, your pot pie) and eat it, too! This isn’t necessarily a dish I’d recommend eating every day… but when you’re dreaming of something warm, hearty, and cozy, it’s the perfect way to satisfy your cravings.
How to make chicken pot pie
This simple recipes comes together with minimal prep in just a few easy steps!
Step 1: Add the frozen peas to a measuring cup. Set aside to defrost at room temperature.
Step 2: Heat the oil in a large, heavy saucepan or stockpot over medium heat.
Step 3: Once the oil is hot, add the celery, carrots, and onion. Cook, without browning, until the vegetables begin to soften, about 5 minutes.
Step 4: Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated into the mixture but not browned.
Step 5: Add the butter and cook, stirring gently, until the butter melts. Slowly add the chicken stock, one cup at a time, stirring constantly, until the sauce thickens.
Step 6: Add the shredded chicken and peas to the pot, then cook for a minute or two.
Step 7: Remove from heat. Stir in the Parmesan cheese, thyme, and salt and pepper.
Divide the stew evenly between four bowls, add a biscuit on the side if you like, and enjoy!
Variations for this recipe
When I was creating this recipe, I wasn’t trying to make it the healthiest dish in the world. Rather, my goal was to recreate my favorite comfort food in a healthier way.
I still consider it an indulgence. But it’s an indulgence that is so worth it to me when the craving strikes!
If you want to reduce the saturated fat, you could use a butter substitute. Also, if you’re watching your sodium intake, make sure you use low-sodium stock and either reduce or omit the additional salt. Finally, you could also eliminate the Parmesan cheese to reduce both saturated fat and sodium.
It’s all about enjoying the foods you love while making the right healthy choices for yourself. To me, that’s balance!
I guess I should point out that some people enjoy mushrooms in their pot pie. If you know me, you know that mushrooms are one of my least favorite foods, so I happily skip them.
However, if you’re a fan of mushrooms, feel free to include 2 cups of sliced cremini or button mushrooms. Just add them to the pan after the celery, carrots, and onion have cooked for a few minutes.
Finally, I enjoy this dish with cheddar-chive biscuits, but it would also be fantastic with garlic knots! Either one is a great replacement for a traditional crust.
You know what’s even better than comfort food? Getting to enjoy leftover comfort food: all the deliciousness with only a fraction of the work!
If you have extra pot pie stew, store it in an airtight container in the refrigerator for up to 4 days. You can reheat it gently on the stove or in the microwave when you’re ready to enjoy.
Other healthy comfort food recipes
Looking for a few more warm and cozy meals you can feel good about eating? There are so many delicious options! Here are some of my favorite diabetic-friendly recipes that always put a smile on my face:
When you’ve tried this stew, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Pot Pie
- 1 cup frozen peas
- 2 tablespoons olive oil
- 3 ribs celery (diced)
- 3 medium carrots (peeled and thinly sliced)
- 1 medium onion (diced)
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter (1/2 stick )
- 4 cups chicken stock (homemade or low-sodium)
- 2 chicken breasts (cooked and shredded)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Add the frozen peas to a measuring cup. Set aside to defrost at room temperature.
- Heat the oil in a large, heavy saucepan or stockpot over medium heat.
- Once the oil is hot, add the celery, carrots, and onion. Cook, without browning, until the vegetables begin to soften, about 5 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated into the mixture but not browned.
- Add the butter and cook, stirring gently, until the butter melts. Slowly add the chicken stock, one cup at a time, stirring constantly, until the sauce thickens.
- Add the shredded chicken and peas to the pot, then cook for a minute or two.
- Remove from heat. Stir in the Parmesan cheese, thyme, and salt and pepper.