CHICKEN POT PIE DIABETIC RECIPES

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DIABETIC BOTTOMLESS CHICKEN POT PIE RECIPE - FOOD.COM



Diabetic Bottomless Chicken Pot Pie Recipe - Food.com image

Make and share this Diabetic Bottomless Chicken Pot Pie recipe from Food.com.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 ounce) can condensed cream of chicken soup
1/4 cup nonfat milk
3 cups chicken breasts, cooked and cubed
1 (16 ounce) package frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 prepared pie crust

Steps:

  • Preheat the oven to 425°F.
  • Combine the soup, milk, chicken, and peas & carrots in a large bowl.
  • Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
  • To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.

Nutrition Facts : Calories 178.4, FatContent 9.8, SaturatedFatContent 2.5, CholesterolContent 3, SodiumContent 397.9, CarbohydrateContent 19.6, FiberContent 2.8, SugarContent 0.6, ProteinContent 4.4

LIGHTER CHICKEN POT PIE - EVERYDAY DIABETIC RECIPES



Lighter Chicken Pot Pie - Everyday Diabetic Recipes image

Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!

Categories     Chicken

Cook Time 30 minutes

Number Of Ingredients 12

1 tablespoon light margarine
1/2 cup chopped onion
8 ounce mushrooms, coarsely chopped
1 1/2 cup frozen mixed vegetables, thawed
3 cup cooked diced chicken
1/2 teaspoon dried thyme
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 cup reduced sodium fat-free chicken broth
1/2 cup fat-free evaporated milk
2 tablespoon all-purpose flour
4 slice reduced-fat crescent rolls (from an 8-ounce package)

Steps:

  • Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
  • In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
  • In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
  • Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
  • Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.

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Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!
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