The Super Diabetes Site

Tag: dinner

  • Peach BBQ Chicken Breast

    Peach BBQ Chicken Breast

    How to Make Peach BBQ Chicken Breast

    Getting tired of the same old foods at your summer BBQ? Switch it up with this peach BBQ chicken breast! The peach BBQ sauce gets its sweetness from both fresh peaches and zero-calorie sweetener. The peach sauce-topped chicken is paired with grilled peaches and baby arugula to make a complete, delicious dinner for a family of four.


    20 prep time


    10 cook time


    4servings


    1 chicken breast and 1 ¼ cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the peach BBQ sauce:
      Heat 1 1/2 tsp oil in medium saucepan over medium heat. Add onion and cook until softened, about 2–3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, 1/4 cup sweetener, Worcestershire sauce, 1/4 tsp salt, and garlic powder and bring to a boil. Reduce heat to medium-low and simmer until peaches break down and sauce begins to thicken, about 10–15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute.

    2. To make the chicken:
      Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach BBQ sauce until fully cooked and a meat thermometer reaches 165 degrees F, about 8–10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.

    3. To make the salad:
      Grill peach halves, cut side down, until char marks appear, about 1–2 minutes. Slice peach halves into ½-inch thick slices.

    4. Whisk 2 tbsp olive oil, lemon juice, 2 tsp sweetener, 1/8 tsp salt, and pepper together in large bowl until combined. Add grilled peach slices, arugula, and red onion and toss to coat. Serve grilled chicken with salad and enjoy.

    Grilling
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast and 1 ¼ cups salad


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      550mg

      24%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        14g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      700mg
      15%

    Ingredients

    red onion (sliced, for the salad)
    1/4 small

    baby arugula (packed, for the salad)
    4 cup

    black pepper (for the salad)
    1/8

    Kosher Salt (divided use)
    1/2 tsp

    Splenda® Monk Fruit Granulated Sweetener (divided use)
    1/4 cup & 2 tsp

    lemon (juiced, for the salad)
    1/2 small

    olive oil (divided use)
    2 1/2 tbsp

    peaches (halved and pitted, for the salad)
    1 small

    thin sliced boneless, skinless chicken breasts
    1 lbs

    garlic powder (for the BBQ sauce)
    1/2 tsp

    Worcestershire sauce (for the BBQ sauce)
    1 1/2 tsp

    Apple Cider Vinegar (for the BBQ sauce)
    1/4 cup

    sugar-free ketchup (for the BBQ sauce)
    3/4 cup

    fresh or frozen peaches (peeled, pitted, and chopped, for the BBQ sauce)
    peaches

    yellow onion (minced, for the BBQ sauce)
    1/2 small

  • One Skillet Sweet Orange Chicken

    One Skillet Sweet Orange Chicken

    How to Make One Skillet Sweet Orange Chicken

    Spending too much time doing dishes in the evening? You should try this one-skillet sweet orange chicken for your next dinner. Unlike many traditional orange sauces, this zesty orange sauce is sweetened with zero-calorie sweetener, so it contains no added sugars. This dish can work with any vegetable, so feel free to swap the broccoli for bell peppers, zucchini, or whatever you like!


    10 prep time


    20 cook time


    4servings


    4 oz chicken, 1 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the orange sauce, stir together first 8 ingredients in a small bowl, including 1/4 teaspoon kosher salt.

    2. Season chicken breast with 1/4 teaspoon salt. Spray a large skillet with nonstick cooking spray and heat to medium-high. Once the skillet is hot, add the chicken and sauté until lightly browned and cooked through. Remove chicken to a plate.

    3. Respray the skillet, adding onions and broccoli. Sauté until the veggies are browned on the edges but still crisp. Add chicken back to the skillet with the vegetables.

    4. Pour sauce over veggies and chicken. Stir, serve, and enjoy!

    Veggie Rich
    Low Carb
    Asian
    One Pot
    Main Dish
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz chicken, 1 cup vegetables


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      28g

    • Potassium
      620mg
      13%

    Ingredients

    orange (zest and juice from orange)
    1 med

    Splenda® Monk Fruit Granulated Sweetener
    1/4 cup

    avocado oil
    1 tbsp

    Dijon Mustard
    1 tbsp

    balsamic vinegar
    1/2 tbsp

    garlic (grated)
    3 clove

    fresh ginger (grated)
    1/4 tsp

    Kosher Salt (divided)
    1/2 tsp

    boneless, skinless chicken breasts (cut into chunks)
    1 lbs

    sweet onions or red onions (cut into large chunks)
    2

    broccoli florets
    4 cup

  • Air Fryer “Honey” BBQ Cauliflower Wings

    Air Fryer “Honey” BBQ Cauliflower Wings

    How to Make Air Fryer “Honey” BBQ Cauliflower Wings

    These air-fryer “honey” BBQ cauliflower wings will be a hit at your next tailgate party! They have the flavor and crunch of traditional BBQ wings but contain fewer grams of fat and calories. While these cauliflower wings have the taste of honey, they have no added sugar since they’re sweetened with zero-calorie sweetener.

    If you don’t have gluten-free flour, you can use the same amount of whole wheat flour instead.


    10 prep time


    15 cook time


    4servings


    4 ounces cauliflower wings

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the BBQ sauce: Combine 3/4 tsp onion powder, 1/2 tsp garlic powder, 1/8 salt, and all other sauce ingredients into a small saucepan and heat to medium-low. Bring to a boil then reduce heat and simmer 15 minutes to allow flavors to develop. Stir occasionally. Remove from heat and set aside. BBQ sauce will thicken as it cools.

    2. To make the wings: Preheat air fryer to 375 degrees F. In a medium bowl, whisk together flour, 1/2 tsp garlic powder, 1/2 onion powder, 1/8 tsp salt, and pepper. Pour in milk and stir to form a batter. (If batter is too thin, add a little more flour and stir. Batter should be thick enough to hold to the cauliflower florets.) Add in cauliflower florets and toss to coat each piece evenly.

    3. Spray basket of air fryer with nonstick cooking spray. Using tongs, place each batter-covered floret into the basket. It’s best to work in two batches so you don’t overcrowd the air fryer. Air-fry each batch for 7 minutes, then remove and brush cauliflower wings with BBQ Sauce. Return to air fryer another 1–2 minutes until crispy.

    4. Remove and repeat for the next batch. Toss all crispy BBQ wings in more sauce. Serve alongside the rest of the BBQ sauce and ranch dressing if desired. Enjoy!

    Veggie Rich
    Vegetarian
    Vegan
    Holidays & Entertaining
    Appetizers
    Dinner
    Lunch
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      4 ounces cauliflower wings


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      450mg
      10%

    Ingredients

    canned no-salt added tomato sauce (for the BBQ sauce)
    1/2 cup

    Splenda® Monk Fruit Granulated Sweetener (for the BBQ sauce)
    3 tbsp

    Apple Cider Vinegar (for the BBQ sauce)
    1 tbsp

    Worcestershire sauce (for the BBQ sauce)
    1 tbsp

    Yellow Mustard (for the BBQ sauce)
    2 tsp

    liquid smoke (for the BBQ sauce)
    1/2 tsp

    onion powder (divided use)
    1 1/4 tsp

    garlic powder (divided use)
    1 tsp

    celery seed (for the BBQ sauce)
    1/8 tsp

    Kosher Salt (divided use)
    1/4 tsp

    cauliflower florets
    10 oz

    unsweetened soy or almond milk
    1/2 cup

    black pepper
    1/8 tsp

    whole wheat flour
    1/3 cup

  • Parsley and Cilantro Chimichurri Baked Cod

    Parsley and Cilantro Chimichurri Baked Cod

    How to Make Parsley and Cilantro Chimichurri Baked Cod

    Zesty chimichurri sauce made from parsley, cilantro, vinegar, and lime top the mild cod. This diabetes-friendly protein dish comes together quickly and is easy to make by baking it in the oven.
    Try making cilantro lime quinoa for a tasty side starch to pair with it.


    10 min prep time


    10 min cook time


    4servings


    1 cod, 2 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Place the cod filets on a parchment paper lined baking sheet. Lightly drizzle with 1 tbsp. oil. Place the baking sheet in the oven and cook until the internal temperature of the fish is 145 degrees F, 8–10 minutes.

    3. Place the garlic, onion, parsley, cilantro, crushed red pepper, and black pepper in a food processor. Process until finely chopped.

    4. Add vinegar, lime zest and juice, and 3 tbsp. olive oil. Process until smooth and set aside.

    5. To serve, divide fish between plates and top with chimichurri sauce.

    Low Carb
    Seafood
    Latin American
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cod, 2 tbsp sauce


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      420mg
      9%

    Ingredients

    4 oz cod filets
    4

    garlic
    4 clove

    red onion (chopped)
    12

    fresh flat leaf parsley (packed)
    1 cup

    fresh cilantro leaves (packed)
    1 cup

    crushed red pepper flakes
    1/4 tsp

    black pepper
    1/8 tsp

    red wine vinegar
    2 tbsp

    lime (zest and juice from lime needed)
    1 large

    olive oil (divided use)
    4 tbsp

  • Ponzu Pork Tacos with Mandarin Oranges

    Ponzu Pork Tacos with Mandarin Oranges

    How to Make Ponzu Pork Tacos with Mandarin Oranges

    Take taco Tuesday to the next level with this diabetes-friendly recipe! The Japanese ponzu sauce adds Asian-inspired flair to the traditionally Mexican taco. A little bit sweet, a little bit salty, with a touch of heat from red chili flakes, this recipe checks all the flavor boxes.


    5 min prep time


    10 min cook time


    4servings


    2 tacos

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a large skillet over medium heat. Add olive oil and pork. Cook, stirring occasionally, until no longer pink, 4–5 minutes. 

    2. Meanwhile, in a small bowl, whisk together the ingredients for the Ponzu sauce.

    3. Meanwhile, in a small bowl, whisk together the ingredients for the ponzu sauce. 

    4. Pour ponzu sauce into the skillet and cook for 2–3 minutes, until the sauce thickens slightly and coats the pork. Remove from heat. 

    5. To assemble, divide pork between tortillas. Top with lettuce, oranges, and crunchy noodles. 

    Mexican/Southwestern
    Asian
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      556mg
      12%

    Ingredients

    olive oil
    1 tbsp

    pork tenderloin (sliced into strips)
    1 lbs

    lower sodium soy sauce (for the Ponzu sauce)
    2 tbsp

    orange juice
    2 tbsp

    lemon juice
    1 1/2 tbsp

    garlic (minced)
    1 clove

    fresh ginger (minced)
    2 tsp

    rice wine (mirin)
    1 1/2 tsp

    Cornstarch
    1 tsp

    Red Chili Flakes
    1/8 tsp

    corn tortillas
    8 whole

    butter lettuce (shredded)
    2 cup

    canned mandarin oranges (packed in water, drained)
    8 oz

    dried sesame noodles (broken into pieces)
    1/4 cup

  • Roasted Chicken with Vegetables and Cranberries

    Roasted Chicken with Vegetables and Cranberries

    How to Make Roasted Chicken with Vegetables and Cranberries

    This healthy, diabetes-friendly dish comes together in one pot and makes for a delicious weeknight meal. This recipe, made with fresh tangy cranberries and other vegetables, is low in carbs but high in vitamins, nutrients, and flavor.


    10 min prep time


    20 min cook time


    4servings


    1 fillet and about 1/2 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Season chicken breasts with salt.

    3. Heat a large Dutch oven or large ovenproof skillet over medium-high heat. Add ½ Tbsp of olive oil, then add the chicken. Sear until golden brown on both sides (but not cooked through). Remove chicken to a plate.

    4. Return the skillet to medium heat and add other ½ Tbsp of oil. Add onion, garlic, rosemary, and carrots and cook until onion is translucent, about 4–5 minutes.

    5. Add syrup and white wine and cook until reduced by half, about 3–4 minutes. Stir in the cranberries.

    6. Add the chicken back to the skillet and nestle it between the vegetables and cranberries.

    7. Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.

    8. Serve with a sprinkle of parsley.

    Heart Healthy
    Veggie Rich
    Low Carb
    Comfort Food
    One Pot
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fillet and about 1/2 cup vegetables


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g
      • Added Sugars
        5g

        10%

    • Protein
      14g

    • Potassium
      427mg
      9%

    Ingredients

    boneless, skinless chicken breasts (sliced thinly into fillets)
    2 whole

    salt
    1/4 tsp

    olive oil (divided)
    1 tbsp

    yellow onion (small diced)
    1 whole

    garlic (minced)
    2 clove

    fresh rosemary (chopped)
    1 tbsp

    carrots (chopped)
    1 cup

    maple syrup
    1 1/2 tbsp

    white wine
    1/2 cup

    fresh cranberries
    1 cup

    flat leaf parsley (chopped)
    1/4 cup

  • Sweet Potato and Black Bean Soup

    Sweet Potato and Black Bean Soup

    How to Make Sweet Potato and Black Bean Soup

    This fiber- and protein-rich soup is diabetes- and vegan-friendly. Chili powder adds a soft heat to this filling soup that is balanced with creamy lite coconut milk. This healthy soup is also great to use as leftovers or for meal prep for a week of easy lunches or dinners.


    5 min prep time


    30 min cook time


    8servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat a large pot over medium heat.

    2. Add olive oil, onion, garlic, and ginger to the pot. Cook, stirring occasionally, until onion softens, 4–5 minutes. 

    3. Add black beans, sweet potatoes, broth, coconut milk, tomatoes, and chili powder. Bring to a simmer and cook, covered, for 15–20 minutes, until the potatoes are tender. 

    4. Stir in the baby spinach until wilted. 

    Heart Healthy
    Fiber Focused
    Veggie Rich
    Mexican/Southwestern
    Soup
    Vegetarian
    Vegan
    Sides
    One Pot
    Main Dish
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      475mg
      10%

    Ingredients

    olive oil
    1 tsp

    yellow onion (minced)
    1 small

    garlic (minced)
    2 clove

    fresh ginger (minced)
    1 tsp

    low sodium black beans (drained and rinsed)
    22 oz

    sweet potatoes (peeled and medium diced)
    2 large

    no salt added chicken broth
    3 cup

    lite coconut milk
    7 oz

    canned diced tomatoes (no salt added)
    14 oz

    chili powder
    1 tbsp

    baby spinach
    5 oz

  • Sweet Chili Chicken, Sweet Potatoes, and Broccoli

    Sweet Chili Chicken, Sweet Potatoes, and Broccoli

    How to Make Sweet Chili Chicken, Sweet Potatoes, and Broccoli

    This diabetes-friendly meal makes for an easy weeknight dinner the whole family can enjoy. Combining lean protein and starchy and non-starchy veggies, this meal is a great option for those looking to eat healthy and manage their diabetes.


    10 min prep time


    30 min cook time


    4servings


    1 chicken filet, ½ cup potatoes and ¼ cup broccoli

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

    2. Toss the sweet potatoes with 1 tablespoon of olive oil and salt. Add to the baking sheet in a single layer. Place in the oven and bake for 10 minutes.

    3. Meanwhile, preheat a large skillet over medium-high heat.

    4. Once the skillet is hot, add 1 tablespoon of oil and chicken. Sear until golden brown on both sides (but not cooked through). Remove from heat.

    5. Once the sweet potatoes have been baking for 10 minutes, remove the baking sheet and add the chicken and broccoli. Drizzle the broccoli with the remaining 1 teaspoon of olive oil.

    6. Place the baking sheet in the oven and continue to cook until the chicken is cooked through and the veggies tender.

    7. Remove from oven and divide between plates. Drizzle with sweet chili sauce and serve.

    Veggie Rich
    Low Carb
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken filet, ½ cup potatoes and ¼ cup broccoli


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      320mg

      14%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g
      • Added Sugars
        3g

        6%

    • Protein
      18g

    • Potassium
      940mg
      20%

    Ingredients

    sweet potatoes (peeled and medium diced)
    2 med

    olive oil (divided)
    2 Tbsp + 1 tsp

    salt
    1/4 tsp

    boneless, skinless chicken breasts (sliced into 4 thin filets)
    2 breasts, approx. 8 oz.

    crown broccoli (divided into florets (approx. 1 lb.))
    1 head

    Sweet Chili sauce
    2 tbsp

  • Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    How to Make Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

    Sweet potatoes have plenty of nutrients and fiber, making them a great option for a starchy vegetable. Try this simple recipe of roasting sweet potatoes and pairing it with a tangy lemon-dill yogurt sauce.


    5 min prep time


    25 min cook time


    4servings


    4 wedges and approximately 2 Tbsp yogurt sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

    2. Toss the sweet potato wedges with olive oil. Bake for 20–25 minutes, until tender, tossing halfway.

    3. Meanwhile, zest and juice the lemon into a small bowl. Add garlic, yogurt, dill, salt, and pepper.

    4. Drizzle yogurt sauce over the wedges and serve.

    Veggie Rich
    Comfort Food
    Vegetarian
    Sides
    Gluten-Free
    Budget Friendly
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 wedges and approximately 2 Tbsp yogurt sauce


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      26g

      9%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      442mg
      9%

    Ingredients

    sweet potatoes (peeled and sliced into 8 wedges )
    2 large

    olive oil
    1 tbsp

    lemon
    1 small

    garlic (minced)
    2 clove

    Plain Nonfat Greek yogurt
    1/2 cup

    fresh dill (minced)
    1/8 cup

    salt
    1/4 tsp

    black pepper
    1/8 tsp

  • Family Style Chicken Pot Pie

    Family Style Chicken Pot Pie

    How to Make Family Style Chicken Pot Pie

    Make mealtime easier with a family style serving of this comfort classic. Add aromatics (celery, onion, carrots, herbs) to the water before boiling the chicken to increase the flavor and create a quick stock. Adding blended veggies into the sauce creates creaminess without adding fat or flour.

    Watch the Pot Pie Cooking Class Video

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    Powered by Homemade, brought to you by Alignment Health Plans


    35 min prep time


    25 min cook time


    4servings


    1/4 slice of pot pie

    Print Recipe >

    Step-By-Step Instructions:

    1. For the crust: Mix the flour and salt together in a bowl. Add the fat and cut into the flour using two knives until pea sized in shape. Gently mix in 4 tbsp ice water. If needed, add a tbsp more water at a time until the dough just comes together but is not sticky. Wrap the dough in plastic wrap and flatten into a disk. Chill for at least 30 minutes.

    2. Add the chicken to a large pot and cover with water. Season with pepper and bring to a boil. Cover and reduce to a simmer. Cook until an internal temp of 165 F is reached with a food thermometer, about 15 minutes. Transfer the breasts from the pot to a bowl and shred using two forks.

    3. For the filling: Preheat the oven to 400 F. Heat the oil in a large pot over medium heat. Add the carrots, celery, onions and parsnips. Heat until softened and lightly browned. If the pan gets too dry while the vegetables cook then add water as needed.

    4. Add the garlic and heat until fragrant, about 1 minute. Add the stock and water. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes.

    5. Turn off heat and transfer 2 1/2 cups of the mixture to a blender. Blend until smooth and return to the pan. Add the chicken and herbs. Mix until everything is fully incorporated. Season with pepper.

    6. Transfer to a deep pie dish. Remove the crust from the fridge. Whisk the egg and water together to create an egg wash.

    7. On a lightly floured surface, roll out the dough to a 10-inch circle. Use festive cookie cutters to make 3 small or 1 large cutout towards the center of the dough. Use a small drop of egg wash to glue the shapes to the top of the dough.

    8. Top the filling with the crust and crimp the edges to seal. Brush the top with egg wash and bake for 20-25 minutes or until the crust is golden brown.

    Kid Friendly
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 slice of pot pie


    • Amount per serving



      Calories





      407


    • Sodium
      418mg

      18%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        6.5g

        23%
      • Added Sugars
        0.5g

        1%

    • Protein
      33g

    Ingredients

    whole wheat flour (for the crust)
    1 cup

    Kosher Salt (for the crust)
    1/4 tsp

    ice water (for the crust)
    4 tbsp

    vegan buttery stick (cubed and chilled, for the crust)
    4 1/2 tbsp

    eggs (plus 1 tsp water, for the crust)
    1 whole

    boneless, skinless chicken breasts
    16 oz

    olive oil
    2 tsp

    carrots (peeled and chopped)
    2 med

    celery (sliced)
    2 stalks

    yellow onion (chopped)
    1 small

    parsnips (peeled and chopped)
    1 whole

    garlic (minced)
    3 clove

    water
    1/2 cup

    low sodium chicken broth
    1 1/2 cup

    fresh sage (minced)
    1 tbsp

    fresh thyme (minced)
    1