Diabetes Diet

Diabetic Chicken Pot Pie

Diabetics today need not miss out on the simple joys of eating when they have tons of specially made recipes that take care of their blood sugar. Some simple changes in their current recipes, is all that is required. Here is how you can make yourself a diabetic chicken pot pie, low in fats and high in carbohydrates. The two-crusted pie has been done away with.


For the filling-
2 cups boneless, skinless chicken breast, shredded and cooked
1 cup chicken broth
2 cups mixed vegetables
1/3 cup all-purpose flour
3 tablespoons butter or margarine
½ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/3 cup finely chopped onion
½ teaspoon dried parsley
1/4 teaspoon dried thyme
3/4 cup skimmed milk
2 cups water
Cooking spray

For the dough topping-

2 cups baking mix
2/3 cup skimmed milk


1. Preheat oven to 400° F.
2. Melt butter/margarine in a 2 quart saucepan over medium heat.
3. Add flour, salt, garlic powder, pepper, parsley, and thyme. Stir well till a thick paste is formed.
4. Add water, ¾ cup skimmed milk and chicken broth. Whisk until the mixture thickens a bit.
5. Add vegetables, onion and chicken. Stir until they mix well.
6. Remove from heat and into a casserole coated with cooking spray.
7. Now take a bowl and prepare the dough. Combine baking mix and 2/3 cup skimmed milk, and stir till a sticky dough forms.
8. Using a tablespoon put the dough onto the chicken mixture.
9. Bake in the oven for 30 minutes or until the topping becomes golden brown and the filling bubbly.
10. Serve after letting stand for 5 minutes.

Yield: 9 cups
Serving size: 1 cup

Health benefits and nutrition facts

The typical chicken pot pie has high amounts of fats and saturated fats coming from frozen pie crusts and creamy fillings. In this recipe for diabetics we have avoided refrigerated crusts, oil, cream and cheese, and yet fairly retained the taste. Chicken breast comes in for dark meat. Here are the nutrition facts:

Each serving contains:
215 calories
7 g fat
2 g saturated fat
26 g carbohydrate
12 g protein
660 mg sodium
3 g fiber
Exchanges per serving: 1 1/2 starch, 1/2 vegetable, 1 very lean meat, 1 fat
Carbohydrate choices: 2