Diabetic-Friendly Chicken Pot Pie

Diabetic-Friendly Chicken Pot Pie


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A tasty chicken pot pie than can be enjoyed with those on a diabetic diet.

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Serving Size / Yield

6 servings


  • 1 lb. boneless skinless chicken breasts
  • 1 C. carrots, sliced
  • 1/2 C. mushrooms, sliced
  • 1 onion, chopped
  • 1/2 C. sweet potatoes, peeled and diced
  • 1 tsp. thyme leaves
  • 4 Tbs. all-purpose flour
  • 2 C. fat-free low-sodium chicken broth
  • 1/2 C. peas
  • refrigerated biscuit dough
  • Salt
  • pepper

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  1. Preheat your oven to 400 degrees. 

  2. In a skillet coated with cooking spray, cook the chicken breasts over medium heat for 7-10 minutes.

  3. Season with salt and pepper and cut into pieces. 

  4. Recoat the skillet with cooking spray and sauté the carrots, mushrooms, onion, and potatoes until tender.

  5. Add the thyme and flour, stirring for 30 seconds.

  6. Gradually add the chicken broth, stirring over medium heat until thickened.

  7. Add the chicken and peas and cook another 5 minutes.

  8. Coat a 9-inch pie plate with cooking spray and fill with the chicken mixture.

  9. Split the biscuits in half and lay them on top.

  10. Bake for 10-12 minutes or until the biscuits are golden brown.

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