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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 236 |
| % Daily Value |
Total Fat 5g | 19% |
Saturated Fat g | % |
Cholesterol 44mg | |
Sodium 404mg | |
Total Carbohydrate 24g | 41% |
Dietary Fiber 2g | 3% |
Sugars 5g | 8% |
Protein 22g | 37% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
25 min. |
40 min. |
6 |
236 |
Chicken Pot Pie
Nothing beats a good old-fashioned chicken pot pie that’s almost effortless to make. Toss in your favorite veggies and use rotisserie or leftover chicken to save time. This recipe and others can be found at Trim & Terrific Diabetic Cooking by Holly Clegg.
Ingredients:
1 lb boneless skinless chicken breasts |
Salt and pepper to taste (optional) |
1 cup sliced carrots |
1/2 cup sliced mushrooms |
1 onion, chopped |
1/2 cup diced peeled sweet potatoes (yams) |
1 tsp dried thyme leaves |
4 Tbsp all-purpose flour |
2 cups fat-free low-sodium chicken broth |
1/2 cup frozen peas |
Dough of 5 flaky refrigerator biscuits |
Instructions:
1 | Preheat oven to 400°F. |
2 | In a nonstick skillet coated with nonstick cooking spray, cook the chicken breasts over medium heat 7-10 minutes or until done. Season with salt and pepper (if using) and cut into pieces. |
3 | Re coat the skillet with nonstick cooking spray and sauté the carrots, mushrooms, onion, and potatoes for 5 minutes or until tender. Add the thyme and flour, stirring for 30 seconds. Gradually add the chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add the chicken and peas and cook another 5 minutes. |
4 | Coat a 9-inch pie plate with nonstick cooking spray and fill with the chicken mixture. Split the biscuits in half and lay them on top. Bake for 10-12 or until the pastry is golden brown. |