Diabetic Bottomless Chicken Pot Pie
Indulge in the comforting flavors of a classic dish with a healthier twist in this Diabetic Bottomless Chicken Pot Pie—a crust-free, low-carb alternative that ditches the pastry without sacrificing taste. Perfect for those managing diabetes or anyone seeking a lighter comfort food option, this recipe features tender chunks of chicken breast paired with hearty vegetables like carrots, celery, and peas in a creamy, velvety sauce made with unsweetened almond milk and low-sodium chicken broth. Seasoned with garlic powder, thyme, and fresh parsley, it's a flavorful, guilt-free meal that’s easy to prepare in just 45 minutes. Serve it piping hot in bowls for a cozy dinner that's both nutritious and satisfying!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Frozen peas
- 3 cups Low-sodium chicken broth
- 1 cup Unsweetened almond milk
- 3 tablespoons Whole wheat flour
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt (optional or to taste)
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat a large skillet or Dutch oven over medium heat and add the olive oil.
Cut the chicken breast into bite-sized pieces. Add the chicken to the skillet and cook for about 5-7 minutes, or until lightly browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the whole wheat flour over the cooked vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to create a smooth consistency.
Add the almond milk, garlic powder, dried thyme, black pepper, and optional salt. Stir to combine and bring the mixture to a simmer.
Return the cooked chicken to the skillet and add the frozen peas. Let the mixture simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Taste and adjust seasonings if needed. Stir in the fresh parsley just before serving.
Ladle the mixture into bowls and serve warm. Enjoy the flavor and comfort of a chicken pot pie without the crust!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 27.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 659 mg | 51% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
