Diabetes Self-Management Recipes

Our recipes are low in fat and sodium and list carbohydrate and other nutrition info so you can fit them into your diabetes meal plan.

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Penny-wise chicken pot pie

Preparation time: 25 minutes
Baking time: 30 minutes

Penny-wise chicken pot pie

Filling:
3 tablespoons reduced-calorie stick margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
2 cups water
3/4 cup skim milk
2 cubes reduced-sodium chicken bouillon
1 can (15 ounces) mixed vegetables, drained (such as Veg-All)
1 small onion, finely diced
2 cups (about 10 ounces) shredded, cooked chicken breast
Cooking spray

Topping:
2 cups baking mix
2/3 cup skim milk

Preheat oven to 400°F. Melt margarine in a large saucepan over medium heat. Stir in flour, salt, garlic powder, pepper, parsley, and thyme; a thick paste will form. Whisk in water and 3/4 cup milk; add bouillon cubes. Continue to stir with wire whisk until mixture thickens slightly. Add mixed vegetables, onion, and chicken; stir to combine. Spoon into a 2-quart casserole coated with cooking spray and set aside.

In a mixing bowl, combine baking mix and 2/3 cup milk and stir until a soft, sticky dough forms. Drop dough by rounded tablespoonfuls on top of the chicken mixture. Bake uncovered for 30 minutes or until topping is golden and filling is bubbly.

Nutrition Facts

Per Serving:
  Calories: 215
  Carbohydrate: 26 g
  Protein: 12 g
  Fat: 7 g
  Saturated fat: 2 g
  Sodium: 660 mg
  Fiber: 3 g
 
Exchanges per serving: 1 1/2 starch, 1/2 vegetable, 1 very lean meat, 1 fat
Carbohydrate choices: 2

 

  

2007-09-11

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