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Chicken Pot Pie
Source: dLife

Chicken pot pie with plenty of vegetables and great flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 283.0
Total Carbs 34.4 g
Dietary Fiber 2.2 g
Sugars 3.3 g
Total Fat 11.7 g
Saturated Fat 4.2 g
Unsaturated Fat 0.1 g
Potassium 162.3 mg
Protein 20.9 g
Sodium 386.8 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 1/2 Other Carbs , 1 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  chicken tenders
1 tsp  poultry seasoning
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 tsp  margarine
1 each  large onion
3 each  medium celery stalks
1 each  large green bell peppers
1 cup  baby carrots
1 cup  fresh green beans
12 oz  Gravy, poultry, low sodium, prepared
0 1/2 cup  fat free sour cream
2 tbsp  white all purpose flour
2 each  frozen 9" pie crust
  1. Preheat oven to 425 degrees F.
  2. Season the chicken tenders with the poultry seasoning, salt and pepper.
  3. In a large deep skillet or saucepan over medium heat, melt 1 teaspoon of the margarine.
  4. Add the chicken and cook just until slightly pink in the center, about 5 minutes.
  5. Remove to a cutting board. When cool, chop into bite size pieces.
  6. Melt the remaining 1 teaspoon margarine in the same skillet or saucepan. Add the onion, celery, green pepper, and carrots.
  7. Cook until the vegetables are tender, about 5 minutes. Stir in the green beans and chopped chicken.
  8. In a medium bowl, mix together the gravy, sour cream and flour.
  9. Stir into the chicken mixture in the skillet or saucepan.
  10. Scrape the filling into the prepared pie crust.
  11. Carefully fit the top crust over the filling. Cut 3 to 5 slits in the top crust for ventilation.
  12. Bake until the filling is bubbly and the crust is golden brown, 25 to 30 minutes.
  13. Let sit for 5 minutes before serving.

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