Diabetic Bottomless Chicken Pot Pie

READY IN: 50mins
Recipe by Moirianne

from Mr. Food's Quick & Easy Diabetic Cooking

Top Review by carmenskitchen

I made this for my father over the weekend. He is diabetic so I'm always looking for good substitutes that are a worthy diversion of the typical chicken breast, brown rice, veggie that he tends to eat on most nights. I used low sodium cream of chicken soup and a Marie Callender's prepared pie crust, which I think are the best. It was so good and super easy, thanks!

Ingredients Nutrition

  • 1 (10 ounce) can condensed cream of chicken soup
  • 14 cup nonfat milk
  • 3 cups chicken breasts, cooked and cubed
  • 1 (16 ounce) package frozen peas and carrots, thawed and drained
  • 12 teaspoon black pepper
  • 1 prepared pie crust


  1. Preheat the oven to 425°F.
  2. Combine the soup, milk, chicken, and peas & carrots in a large bowl.
  3. Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
  4. To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.

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