Diabetic Cooking

Easy Old-Fashioned Turkey Pot Pie for Diabetics

Preparation time: 7 minutes. Baking time: 25–30 minutes.


  • 1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of chicken soup
  • 3/4 cup fat-free milk
  • 6 ounces (1 1/2 cups) chopped, cooked turkey (white meat, no salt added, either leftovers or precooked turkey breast from the deli counter)
  • 2 cups frozen mixed vegetables
  • 1 small tube of refrigerated, prepared biscuit dough (10 small biscuits)


Preheat oven to 350˚F. Pour cream of chicken soup, fat-free milk, chopped, cooked turkey, and frozen mixed vegetables into a casserole dish. Stir until well combined. Open container of prepared biscuits. Place 8 biscuits on top of soup mixture. (Reserve remaining 2 biscuits for another meal.) Place casserole in oven. Bake for approximately 25–30 minutes until biscuits are golden-brown and contents are heated through.

Yield: 4 servings.

Serving size: 1 cup casserole and 2 small biscuits.

Nutrition Facts Per Serving:
Calories: 298 calories, Carbohydrates: 43 g, Protein: 25 g, Fat: 3 g, Saturated Fat: 0 g, Sodium: 768 mg, Fiber: 5 g

Exchanges per serving: 2 1/2 starch, 1 non-starchy vegetable, 2 very lean meat. Carbohydrate choices: 3.

Sharon Palmer is a registered dietitian and freelance food and nutrition writer.