Decadent Diabetic – Chicken Pot Pie Recipe

Soup, stew, and bread all in one! By using fresh carrots, green beans and the spices for flavor, and eliminating the potatoes and peas from the recipe, I was able to keep the net carbohydrate count down. I make the filling and sauce in big batches and freeze it. *Can be done in advance.

Chicken Pot Pie

Serves 4 Pies
Prep time 1 hour
Cook time 1 hour
Total time 2 hours


  • 3/4 cups Flour (FOR CRUST)
  • 1/4 teaspoon Granulated Sugar Substitute
  • 1 pinch Salt
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Dry Dill Weed (Optional)
  • 1 teaspoon Chopped Parsley (Optional)
  • 1 heaped tablespoon Parmesan Cheese (Optional)
  • 4 tablespoons Butter or Margarine (Very cold)
  • 1 Large Egg
  • 3 Chicken Breasts Cooked (FOR FILLING)
  • Salt and Pepper to taste
  • 1 tablespoon Olive Oil
  • 2 Medium Carrots (Peeled and Diced)
  • 1/2lb Fresh Green Beans
  • 1 Red, Orange, or Yellow Bell Pepper (Diced)
  • 1/2lb Mushrooms (Sautéed in 2 Tbsp. Butter)
  • 1 Medium Onion (FOR SAUCE: Diced roughly)
  • 2 Cloves Garlic (Grated or finely minced)
  • 1/2 cup Milk or Cream
  • 2 tablespoons Butter
  • 1 cup Chicken Stock
  • 2 tablespoons Flour
  • 1 teaspoon Dry Tarragon
  • 1/2 teaspoon Dry Basil
  • Salt and Pepper to taste


Step 1. For the crust:

In the bowl of a food processor pulse the dry ingredients to mix. OPTIONAL: If you wish to flavor the crust, add the optional ingredients.
Cut butter into 8 pieces to distribute in dry ingredients. Pulse until coarse pea sized bits. Add egg and continue to pulse until the dough forms a ball that revolves on the blade (possible you may sometimes have to add 1-2 tbsp iced water to make this work)
Remove dough, pat out to a disk and wrap in plastic wrap and refrigerate for 35-45 minutes or over night.
Step 2. For the chicken:

Preheat oven to 350

Use chicken breasts with the skin and the bones still on. Season with salt and pepper and drizzle with oil. Cook for 45 minutes. Let cool, remove skin and bones and cut into bite sized chunks.
Step 3. For the filling:

In a bowl combine chicken with green beans, bell pepper, and mushrooms
Step 4. For the sauce:

Melt butter in a saucepan. Add the onions and cook over medium high heat until lightly golden brown. Add the garlic and flour and cook for 1-2 minutes. Add the seasonings and SLOWLY add the chicken stock, STIRRING SO NO LUMPS ARE FORMED. Add the seasonings. Cook for 3-4 minutes until thickened.

Preheat oven to 350

Remove crust from the refrigerator for about 10 minutes

Place the filling into two ovenproof dishes. Spoon the sauce over the filling.

Cut the crust into two equal pieces and roll out on a flowered surface.
Place crust loosely over the pies. Cut a steam hole in the center.

Bake at 350 for 35-40 minutes until the filling is bubbly and the crust is light brown.

Each serving has approximately 15g Net Carbohydrates.

Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.

He has a website,, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!

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