Quantcast
Skip to Main Content

Food & Fitness

Donate Today!

Enroll in Living With Type 2 Diabetes New to Type 2?

Enroll in the Living With Type 2 Diabetes program and let us guide you through your first year with type 2 diabetes.

Recipes

   
trim&TERRIFIC cookbook cover

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.

For this recipe, and for dozens of other Association-approved recipes, purchase Trim & Terrific Diabetic Cooking from our online store.

trim&TERRIFIC cookbook

 Holly Clegg

“I love this recipe because it’s comfort food and diabetic friendly all in a one-meal dish.  I like the natural nutritious sweetness of the yams with the creamy sauce and vegetables making this dish fast family favorite.” 

 

 

 

 


Serves: 6; Serving size: 2/3 cup
 

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

Preparation

  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. Recoat 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.
     

Nutritional Information

Exchanges/Choices
1 Starch
1/2 Carbohydrate
2 Lean Meat

Calories  236  
   Calories from Fat 44
Total Fat    5 g
   Saturated Fat   1 g
Cholesterol    44 mg
Sodium   404 mg
Total Carbohydrate 24 g
   Dietary Fiber   2 g
   Sugars  5 g
Protein     22 g

 

Tips

  • For a time-saver, use a bag of frozen mixed vegetables in this classic chicken pie.
  • Use Louisiana yams for the sweetest of sweet potatoes.
  • Use leftover chicken, grilled and ready chicken or rotisserie chicken.
  • Add any leftover or favorite veggies to your chicken pie.
     

Author Bio

Holly Clegg, author of the best selling Trim & Terrific™ cookbook series including this cookbook with the American Diabetes Association, has sold almost 1 million copies.

Holly has promoted her healthy lifestyle recipes on national shows including Fox & Friends, NBC Weekend Today and The 700 Club.  Recently, she has partnered with Walmart to help them develop healthful and affordable meal solutions with cooking videos.  

She understands the demands of the busy person and with her user-friendly, pantry-friendly and time-friendly cookbooks, she has garnered a national reputation as the healthy "Queen of Quick!" 

 

 

Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

  • Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
  • Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

Guides to Healthy Living

Sign up for our monthly Consumer Books enewsletter and be the first to know about our newest cookbooks and guides on meal planning, nutrition, weight control and self care.

NEW! Fitness Essentials

Introducing our new set of fitness must-haves

Step Out May 2013 250x250

Online Savings – up to 69%!

Order Diabetes Forecast today! Expert advice for you.

Skip Carousel

American Diabetes Association • 1701 North Beauregard Street • Alexandria, VA 22311 • 1-800-DIABETES (800-342-2383)

Powered by Convio
nonprofit software