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This easy chicken pot pie is a rich, creamy, cozy stew that’s diabetes-friendly! Serve with a cheesy biscuit for a healthier twist on comfort food.
As a kid, I always loved chicken pot pie. Any time I was getting over being sick, it’s what my Mom would make to lift my spirits. And it ALWAYS hit the spot.
Unfortunately, the traditional version of my beloved comfort food isn’t very diabetes-friendly or heart-healthy. That’s why I decided to make a healthy chicken pot pie recipe that would bring me the same level of comfort without all the carbs, calories, or fat!
This recipe may be lighter, but it still has that wonderfully rich, creamy stew you’d find in a typical pot pie. Instead of a crust, I like to serve mine with a buttery cheddar-chive biscuit on the side.
How to make chicken pot pie
This simple recipe comes together with minimal prep in just a few easy steps!
Step 1: Add the frozen peas to a measuring cup. Set aside to defrost at room temperature.
Step 2: Heat the oil in a large, heavy saucepan or stockpot over medium heat.
Step 3: Once the oil is hot, add the celery, carrots, and onion. Cook, without browning, until the vegetables begin to soften, about 5 minutes.
Step 4: Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated into the mixture but not browned.
Step 5: Add the butter and cook, stirring gently, until the butter melts. Slowly add the chicken stock, one cup at a time, stirring constantly, until the sauce thickens.
Step 6: Add the shredded chicken and peas to the pot, then cook for a minute or two.
Step 7: Remove from heat. Stir in the Parmesan cheese, thyme, and salt and pepper.
Divide the stew evenly between four bowls, add a biscuit on the side if you like, and enjoy!
Variations for this recipe
When I was creating this recipe, I wasn’t trying to make it the healthiest dish in the world. Rather, my goal was to recreate my favorite comfort food in a healthier way.
If you want to reduce saturated fat, you could use a butter substitute. Also, if you’re watching your sodium intake, make sure you use low-sodium stock and either reduce or omit the additional salt. Finally, you could also eliminate the Parmesan cheese to reduce both saturated fat and sodium.
It’s all about enjoying the foods you love while making the right healthy choices for yourself. To me, that’s balance!
I guess I should point out that some people enjoy mushrooms in their pot pie. I don’t, but if you’re a fan of mushrooms, feel free to include 2 cups of sliced cremini or button mushrooms. Just add them to the pan after the celery, carrots, and onion have cooked for a few minutes.
Finally, I enjoy this dish with cheddar-chive biscuits, but you can of course eat it without if you prefer to limit carbohydrates.
You know what’s even better than comfort food? Getting to enjoy leftover comfort food: all the deliciousness with only a fraction of the work!
If you have extra pot pie stew, store it in an airtight container in the refrigerator for up to 4 days. You can reheat it gently on the stove or in the microwave when you’re ready to enjoy.
Other healthy comfort food recipes
Looking for a few more warm and cozy meals you can feel good about eating? There are so many delicious options!
Here are some of my favorite diabetic-friendly recipes that always put a smile on my face:
- Chicken Noodle Soup (Instant Pot)
- Turkey Sausage Casserole with Veggie Tots
- Low Sodium No Bean Chili
You can also take a look at my roundup of the best low-carb chicken recipes for more inspiration.
When you’ve tried this stew, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Pot Pie
- 1 cup frozen peas
- 2 tablespoons olive oil
- 3 ribs celery, (diced)
- 3 medium carrots, (peeled and thinly sliced)
- 1 medium onion, (diced)
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter, (1/2 stick )
- 4 cups low-sodium chicken stock
- 2 chicken breasts, (cooked and shredded)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Add the frozen peas to a measuring cup. Set aside to defrost at room temperature.1 cup frozen peas
- Heat the oil in a large, heavy saucepan or stockpot over medium heat.2 tablespoons olive oil
- Once the oil is hot, add the celery, carrots, and onion. Cook, without browning, until the vegetables begin to soften, about 5 minutes.3 ribs celery, 3 medium carrots, 1 medium onion
- Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated into the mixture but not browned.¼ cup all-purpose flour
- Add the butter and cook, stirring gently, until the butter melts. Slowly add the chicken stock, one cup at a time, stirring constantly, until the sauce thickens.4 tablespoons unsalted butter, 4 cups low-sodium chicken stock
- Add the shredded chicken and peas to the pot, then cook for a minute or two.2 chicken breasts
- Remove from heat. Stir in the Parmesan cheese, thyme, and salt and pepper.2 tablespoons grated Parmesan cheese, 1 tablespoon fresh thyme leaves, ½ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper