Diabetic Cooking

Penny-Wise Chicken Pot Pie

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


  • 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.

Yield: 9 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 215 calories, Carbohydrates: 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.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.