Chicken pot pie from The Complete Diabetes Cookbook: The Healthy Way to Eat the Foods You Love (page 197) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • gabe_nlq1d8 on January 24, 2026

    Yummy and easy to put together! I added a bag of frozen mixed veg and it was great.

  • cottonmama on January 18, 2022

    I only made the filling, because we could not get puff pastry, and then topped it with biscuits. I feel like the flavors were a little blander than my regular pot pie recipe. Next time I would add a splash of lemon juice. I think homemade chicken stock would also make a difference here. If you don't need to limit dairy fat, I would recommend using a filling recipe where you brown the flour in butter before adding the broth. You don't get less carbs with the thickening method used in this recipe, just less dairy fat. You may still want to use the puff pastry topping for a lower carb crust. I was worried that the soy sauce would stand out (it smelled like it would, when you added it), but it all blended together nicely, and the soy sauce had nothing to do with my disappointment in the end result.

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