Free Offer
Healthy Diabetic Cooking: 21 Diabetic Recipes for Healthy Eating

In this FREE eCookbook, we'll show you some of our favorite diabetic recipes from healthy appetizers to mouth-watering main dishes to tasty, low sugar desserts.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Lighter Chicken Pot Pie

(1 Votes)
Updated May 18, 2018
EDR Lighter Chicken Pot Pie
SERVES
8
COOK TIME
30 Min

Got your plate ready? Good, 'cause you're going to want a slice 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!

What You'll Need

  • 1 tablespoon light margarine
  • 1/2 cup chopped onion
  • 8 ounces mushrooms, coarsely chopped
  • 1 1/2 cup frozen mixed vegetables, thawed
  • 3 cups 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 tablespoons all-purpose flour
  • 4 slices reduced-fat crescent rolls (from an 8-ounce package)

What to Do

  1. Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
  2. 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.
  3. 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.
  4. Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
  5. Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 203
  • Calories from Fat 51
  • Total Fat 5.7g 9 %
  • Saturated Fat 1.6g 8 %
  • Trans Fat 0.3g 0 %
  • Protein 21g 43 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 45mg 15 %
  • Sodium 197mg 8 %
  • Total Carbohydrates 17g 6 %
  • Dietary Fiber 2.3g 9 %
  • Sugars 4.3g 0 %
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

everything seems to use 'packet of cake mix' do you have any recipes which do actually cook from scratch without using a 'packet mix' of anything, i live in UK, and do not really see these fat reduced/or diabetic cake mixes packets on my supermarket shelves?

Hello! Since we are an American based company, most of our recipes are designed for shopping in the States. We're sorry you aren't finding what you need in your supermarket. Most of our recipes are designed to be simple for the home chef; this is why we use Diabetic/sugar free cake mixes. But, we do have scratch baking recipes on our site! Search for our Little Italy Cake, or our carrot Cake. Thank you for commenting. :) We hope you find this helpful and that you have a wonderful day!

Can this be made ahead and frozen?

To make this ahead of time, you can prepare the casserole and freeze before baking. On the day of, just thaw and cook.

Even though we ate 2 servings each(no willpower) is only came to @410 calories...not bad. Very tasty....have used frozen mixed veg and just broccoli and just green beans...tend to add more veggies than recipe calls for

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password