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Nutrition Facts

Serving Size
Amount Per Serving
Calories236
% Daily Value
Total Fat 5g19%
 Saturated Fat g%
Cholesterol 44mg
Sodium 404mg
Total Carbohydrate 24g41%
 Dietary Fiber 2g3%
 Sugars 5g8%
Protein 22g37%
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:

1Preheat oven to 400°F.
2In 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.
3Re 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.
4Coat 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.