This diabetic chicken pot pie recipe is delicious and easy to make.
1 box Refrigerated Pie Crust
1/3 Cup Butter
1/3 Cup Chopped Onion
1/3 Cup All-Purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 & 3/4 Cup Chicken Broth (from 32 oz. Carton)
1/2 Cup Milk
2 & 1/2 Cups Cooked Boneless Skinless Chicken Breast, shredded
2 Cups Frozen Mixed Vegetables, thawed
Preheat oven to 425 degrees. Make pie crust as directed on package for a 2 crust pie using a 9 inch glass pie pan.
In 2 quart sauce pan, melt butter over medium heat. Add onion, cook 2 minutes stirring frequently until tender. Stir in flour salt and pepper until well blended. Gradually stir in milk and broth. Cook and stir until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon mixture into crust lined pan. Top with second crust, seal edges and flute. Cut slits in top crust in several places.
Bake for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes, cover crust edge with foil to prevent excessive browning.
Let stand 5 minutes before serving.
Yields 8 servings. Each serving contains:
20.8g Fat (9.1g Saturated Fat, 0g Trans Fat)
28.9g Carbohydrates (1.8g Sugar)