This easy chicken pie is a rich, creamy, cozy stew that’s diabetic-friendly! Serve with cheese sponge cake for a healthier version of comfort food.
As a child, I always loved chicken casserole. Every time I recovered from an illness, my mother did it to lift my spirits. And it ALWAYS hits the spot.
Unfortunately, the traditional version of my beloved comfort food isn’t very diabetic-friendly or heart-healthy. So I opted for a healthy chicken pie recipe that will give me the same level of comfort without all the carbs, calories, and fat!
This recipe may be lighter, but it still has that wonderfully rich, creamy stew found in a typical batter. Instead of crusts, I like to serve mine with a buttery cheddar-chive biscuit on the side.
How to make a chicken casserole
This simple recipe comes with minimal preparation in just a few simple steps!
Step 1: Add frozen peas to the measuring cup. Set aside to thaw at room temperature.
Step 2: Heat the oil in a large, heavy saucepan or pot over medium heat.
Step 3: Once the oil is hot, add the celery, carrot and onion. Cook without browning until vegetables begin to soften, about 5 minutes.
Step 4: Sprinkle the vegetables with flour and cook, stirring constantly, until the flour is combined with the mixture but not browned.
Step 5: Add the butter and cook, stirring gently, until the butter melts. Slowly add the chicken broth, cup by cup, 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 Parmesan cheese, thyme, salt and pepper.
Divide the stew evenly between four bowls, add a sponge cake on the side if you like, and enjoy!
Variations of this recipe
When creating this recipe, I did not try 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 the saturated fat content, you can use a butter substitute. Also, if you’re watching your sodium intake, make sure you use low-sodium broth and reduce or omit extra salt. Finally, you can also eliminate Parmesan cheese to reduce both saturated fat and sodium.
It’s about enjoying the food you love while making the right, healthy choices for yourself. For me, it’s balance!
I guess I should point out that some people like mushrooms in their pot pie. I don’t, but if you’re a mushroom fan, you can include 2 cups of sliced cremini or mushrooms. Just add them to the pan after the celery, carrots and onions have been cooked for a few minutes.
Finally, I like this dish with cheddar-chive biscuits, but of course you can eat it without if you prefer to cut back on carbs.
Storage
You know what’s even better than comfort food? Enjoying comfort food leftovers: all the deliciousness for a fraction of the work!
If you have extra batter stew, store it in an airtight container in the refrigerator for up to 4 days. You can gently warm it up on the stove or in the microwave when you’re ready to play.
Other Healthy Comfort Food Recipes
Looking for a few more warm and cozy meals that you can feel good about? There are so many delicious options! Here are some of my favorite diabetic-friendly recipes that always put a smile on my face:
When you try this stew, don’t forget to let me know how you liked it and rate the recipe in the comments below!
recipe card
Chicken Cake
This easy chicken pie is a rich, creamy, cozy stew that’s diabetic-friendly! Serve with cheese sponge cake for a healthier version of comfort food.
Portions:4
Instructions
-
Add frozen peas to the measuring cup. Set aside to thaw at room temperature.
1 cup of frozen peas
-
Heat the oil in a large, heavy saucepan or pot over medium heat.
2 tablespoons of olive oil
-
Once the oil is hot, add the celery, carrot and onion. Cook without browning until vegetables begin to soften, about 5 minutes.
3 celery ribs, 3 medium carrots, 1 medium onion
-
Sprinkle the vegetables with flour 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 broth, cup by cup, stirring constantly until the sauce thickens.
4 tablespoons of unsalted butter, 4 cups of chicken broth
-
Add the chopped chicken and peas to the pot, then cook for a minute or two.
2 chicken breasts
-
Remove from fire. Stir in Parmesan cheese, thyme, salt and pepper.
2 tbsp grated parmesan cheese, 1 tablespoon fresh thyme leaves, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Notes to the recipe
To reduce saturated fat, use a butter substitute.
If you are watching your sodium levels, use low-sodium broth and reduce or omit the extra salt.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutritional information per serving
Nutrition Facts
Chicken Cake
Amount per serving (1 bowl)
Calories 374
191 calories from fat
% Daily Value*
Fat 21.2g33%
Saturated fat 8.3 g52%
trans fats 0g
Polyunsaturated fats 0.8g
monounsaturated fats 5.1g
cholesterol 112.2 mg37%
Sodium 501.3 mg22%
Potassium 548.5 mg16%
Carbohydrates 17.5g6%
Fiber 4.8gtwenty%
Sugar 7g8%
Protein 25g50%
Vitamin A 0 IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 12.7g
* Daily percentages are based on a 2000 calorie diet.
#Chicken #Pie
