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Home » Main Dishes » Poultry » Chicken Pot Pie

Chicken Pot Pie

Posted by: Diabetic Foodie / Poultry, Soups & Stews / October 14, 2012

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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.

Diabetic Chicken Pot Pie topped with a Cheddar-Chive Biscuit in a blue bowl

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!

Bowl of chicken pot pie seen from above

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.

Storage

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:

  • Chicken Noodle Soup (Instant Pot)
  • Turkey Sausage Casserole with Veggie Tots
  • Italian Wedding Soup

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!

Recipe Card
Diabetic Chicken Pot Pie topped with a Cheddar-Chive Biscuit in a blue bowl
5 from 2 votes

Chicken Pot Pie

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.
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 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
US Customary – Metric

Instructions

  • 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.

Recipe Notes

This recipe is for 4 servings of pot pie stew.
To reduce the saturated fat, use a butter substitute.
If you’re watching your sodium, use low-sodium stock and either reduce or omit the additional salt. 
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Info Per Serving

Nutrition Facts
Chicken Pot Pie
Amount Per Serving (1 bowl)
Calories 374 Calories from Fat 191
% Daily Value*
Fat 21.2g33%
Saturated Fat 8.3g52%
Trans Fat 0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 5.1g
Cholesterol 112.2mg37%
Sodium 601.3mg26%
Potassium 548.5mg16%
Carbohydrates 17.5g6%
Fiber 4.8g20%
Sugar 7g8%
Protein 25g50%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 12.7g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Diet: Diabetic
Keyword: comfort food, low carb chicken pot pie
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  1. Jennifer B says

    October 15, 2012 at 9:14 am

    I always appreciate the recipe where you lose those calories and fat, but don’t lose the taste. If I could, I would have grabbed your pot pie right off of the computer- it looks so good!

    Reply
  2. Sheila says

    October 14, 2012 at 11:17 pm

    this looks fabulous! Thanks for sharing. I will have to try it soon.

    Reply
  3. Tara Noland says

    October 14, 2012 at 6:30 pm

    Nicely done and it is still just as satisfying with less calories. Even more so when you aren’t stressing about them!!

    Reply

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