Classic and quick, a savory and sensational meal you can whip up in minutes. This Chicken Pot Pie recipe is an old-fashioned family-favorite recipe with short-cuts for easy preparation. By using frozen mixed vegetables, you save time in chopping and biscuits turn into a flaky crust topping. Skip cooking chicken by turning leftover chicken into another meal or use skinless rotisserie chicken for a low fat lean protein option. Fresh sweet potatoes add the perfect natural sweetness while providing beta carotene and fiber. This diabetic one-dish meal puts a smile on everyone’s face at the table. My healthy easy chicken recipes make quick meals for busy nights.
Chicken Pot Pie from Eating Well Through Cancer cookbook
Makes 6 (2/3-cup) servings
1 pound boneless skinless chicken breasts, cut into small pieces
Salt and pepper to taste
4 tablespoons all-purpose flour
2 cups low-sodium fat-free chicken broth
1/2 cup diced peeled sweet potatoes
1 teaspoon dried thyme leaves
2 cups frozen mixed vegetables
Dough of 5 flaky refrigerator biscuits
1. Preheat oven 400°F. Coat pie plate or individual ramekins with nonstick cooking spray.
2. In nonstick skillet coated with nonstick cooking spray, cook chicken breasts over medium heat 5-7 minutes or until brown. Season to taste.
3. Add flour and gradually add broth, stirring and cooking over medium heat until bubbly. Add sweet potatoes and thyme; bring to boil, stirring, about 5 minutes.
4. Add mixed vegetables, cooking another 5 minutes until vegetables and sweet potato tender. Transfer chicken mixture to prepared dish. Split biscuits into layers and cover top. Bake 10–12 minutes or until the pastry is golden brown.
Nutritional information per serving: Calories 182, Calories from Fat 17 %, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 298 mg, Total Carbohydrate 19 g, Dietary Fiber 2 g, Sugars 3 g, Protein 19 g, Diabetic Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat
Terrific Tip: Save time and use leftover or rotisserie chicken to make this recipe extra easy.
With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a healthy culinary expert through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series. Clegg, who attended the Cordon Bleu Cooking School, London, has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Web MD, and The Huff Post. Clegg has consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals nationwide. Visit Holly on YOUTUBE and her BLOG for more of her new easy healthy recipes.