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Chicken or Turkey Pot Pie
15 min prep time
45 min cook time
6servings
Recipe by
Barbara Seelig-Brown
Source
The Stress-Free Diabetes Kitchen
Photo by
Renée Comet
How to Make Chicken or Turkey Pot Pie
Comfort food can be enjoyed even if you want to cook healthier. Phyllo dough makes a fabulously crispy top crust without the fat. Garlic mashed potatoes make a great alternative top “crust.”
This recipe from The Stress Free Kitchen, by Barbara Seelig-Brown. To order directly from the American Diabetes Association, click here.
15 min prep time
45 min cook time
6servings
1/6 recipe
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 375°F.
- Place 1 tablespoon olive oil in saucepan. Add onion and garlic and cook 2–3 minutes until it begins to soften. Add celery and carrot and cook 5 minutes to soften. Set aside.
- Place 1 tablespoon of olive oil and butter in 4-quart saucepan. Melt butter. Whisk in flour and mix well. (Mixture will be dry.) Gradually add 1 cup stock to saucepan. Cook 2–3 minutes until mixture begins to thicken and takes on a golden color.
- Add chicken, peas, parsley, and additional stock to achieve desired consistency (some like it soupy, some like it thick). Season with salt and pepper to taste. Place mixture in baking dish.
- Spray each sheet of phyllo with olive oil mister and place on top of baking dish. Trim edges.
- Bake for approximately 25 minutes or until crust is golden and pie is bubbly.
Nutrition facts
6 Servings
-
Serving Size
1/6 recipe
- Amount per serving Calories 280
-
Total Fat
10g
- Saturated Fat 2.6g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 390mg
-
Total Carbohydrate
23g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 25g
- Potassium 380mg
- Phosphorous 180mg
Ingredients
Extra Virgin Olive Oil (divided use)
2 tbsp
onion(s) (chopped)
1/2 cup
garlic (minced)
1 clove
celery (sliced)
1 cup
carrot(s) (sliced 1/4-inch thick)
1 cup
butter (unsalted)
1 tbsp
all-purpose flour
1/4 cup
chicken stock (low-sodium, plus additional, if desired)
2 cup
cooked chicken (or used cooked turkey, or leftover chicken/turkey)
3 cup
baby peas (frozen)
1 cup
Italian parsley (chopped)
2 tbsp
sea salt (fine)
1/2 tsp
black pepper (freshly ground)
1/2 tsp
sheets frozen phyllo dough (thawed)
5
Reviews & Ratings
Recommended
I did make one change: I mixed 1 tsp of Italian spices into the main dish and lightly sprinkled a little more on top of the crust.