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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat a large skillet or Dutch oven over medium heat and add the olive oil.

Step 2

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.

Step 3

In the same skillet, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

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.

Step 5

Slowly pour in the chicken broth while stirring constantly to create a smooth consistency.

Step 6

Add the almond milk, garlic powder, dried thyme, black pepper, and optional salt. Stir to combine and bring the mixture to a simmer.

Step 7

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.

Step 8

Taste and adjust seasonings if needed. Stir in the fresh parsley just before serving.

Step 9

Ladle the mixture into bowls and serve warm. Enjoy the flavor and comfort of a chicken pot pie without the crust!

Nutrition Facts

Serving size	(1634.5g)

Amount per serving	% Daily Value*
Calories	570.9

Total Fat 20.7g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 1191.3mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 21.6g	0%
Total Sugars 27.4g
Protein 24.1g	0%

Vitamin D 87.8IU	0%
Calcium 659.1mg	0%
Iron 6.5mg	0%
Potassium 1847.5mg	0%

*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.

Source of Calories

Fat: 31.2%

Protein: 16.1%

Carbs: 52.7%