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Chicken or Turkey Pot Pie

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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:

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spray each sheet of phyllo with olive oil mister and place on top of baking dish. Trim edges.
  6. Bake for approximately 25 minutes or until crust is golden and pie is bubbly.
CKD Dialysis
Kidney-Friendly
Comfort Food
Kid Friendly
Dinner
Foodie
Holidays & Entertaining
Main Dish
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Nutrition facts

6 Servings



  • Serving Size

    1/6 recipe


  • Amount per serving



    Calories





    280

  • % Daily value*

  • Total Fat
    10g

    13%

    • Saturated Fat
      2.6g

      13%
    • Trans Fats
      0g

  • Cholesterol
    60mg

    20%

  • Sodium
    390mg

    17%

  • Total Carbohydrate
    23g

    8%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      3g

  • Protein
    25g

  • Potassium
    380mg
    8%

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

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