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

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 low-sodium chicken stock
  • 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

Instructions

  • Add the frozen peas to a measuring cup. Set aside to defrost at room temperature.
    1 cup frozen peas
  • Heat the oil in a large, heavy saucepan or stockpot over medium heat.
    2 tablespoons olive oil
  • Once the oil is hot, add the celery, carrots, and onion. Cook, without browning, until the vegetables begin to soften, about 5 minutes.
    3 ribs celery, 3 medium carrots, 1 medium onion
  • Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated into the mixture but not browned.
    ¼ cup all-purpose flour
  • 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.
    4 tablespoons unsalted butter, 4 cups low-sodium chicken stock
  • Add the shredded chicken and peas to the pot, then cook for a minute or two.
    2 chicken breasts
  • Remove from heat. Stir in the Parmesan cheese, thyme, and salt and pepper.
    2 tablespoons grated Parmesan cheese, 1 tablespoon fresh thyme leaves, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper

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
Serving Size
 
1 bowl
Amount per Serving
Calories
374
% Daily Value*
Fat
 
21.2
g
33
%
Saturated Fat
 
8.3
g
42
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.8
g
Monounsaturated Fat
 
5.1
g
Cholesterol
 
112.2
mg
37
%
Sodium
 
501.3
mg
21
%
Potassium
 
548.5
mg
16
%
Carbohydrates
 
17.5
g
6
%
Fiber
 
4.8
g
19
%
Sugar
 
7
g
8
%
Protein
 
25
g
50
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
12.7
g
* Percent Daily Values are based on a 2000 calorie diet.