Chicken or Turkey Pot Pie

Chicken or Turkey Pot Pie
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Stress-Free Diabetes Kitchen. Recipe Credit: . Photo Credit: Renée Comet.

Comfort food can be enjoyed even if you want to cook healthier. Phyllo dough makes a fabulously crispy top crust without the fat. Garlic mashed potatoes make a great alternative top “crust.”

This recipe from The Stress Free Kitchen, by Barbara Seelig-Brown. To order directly from the American Diabetes Association, click here.

  • Prep time
    15 min
  • Cook time
    45 min
  • Servings
    6 Servings
  • Serving size
    1/6 recipe
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/6 recipe
  • Amount per serving Calories 280

  • Total Fat 10g
    • Saturated Fat 2.6g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 390mg
  • Total Carbohydrate 23g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 25g
  • Potassium 380mg
  • Phosphorus 180mg

Choices/Exchanges: 1 Starch, 1 Vegetable, 3 Lean meat, 1 Fat



  • Extra Virgin Olive Oil (divided use)
    2 tbsp
  • onion(s) (chopped)
    1/2 cup
  • garlic (minced)
    1 clove
  • celery (sliced)
    1 cup
  • carrot(s) (sliced 1/4-inch thick)
    1 cup
  • butter (unsalted)
    1 tbsp
  • all-purpose flour
    1/4 cup
  • chicken stock, plus additional, if desired (low-sodium)
    2 cup
  • chicken or turkey, or leftover chicken or turkey (poached)
    3 cup
  • baby peas (frozen)
    1 cup
  • Italian parsley (chopped)
    2 tbsp
  • sea salt (fine)
    1/2 tsp
  • pepper (freshly ground)
    1/2 tsp
  • sheets frozen phyllo dough (thawed)


  1. Preheat oven to 375°F.

  2. Place 1 tablespoon olive oil in saucepan. Add onion and garlic and cook 2–3 minutes until it begins to soften. Add celery and carrot and cook 5 minutes to soften. Set aside.

  3. Place 1 tablespoon of olive oil and butter in 4-quart saucepan. Melt butter. Whisk in flour and mix well. (Mixture will be dry.) Gradually add 1 cup stock to saucepan. Cook 2–3 minutes until mixture begins to thicken and takes on a golden color.

  4. Add chicken, peas, parsley, and additional stock to achieve desired consistency (some like it soupy, some like it thick). Season with salt and pepper to taste. Place mixture in baking dish.

  5. Spray each sheet of phyllo with olive oil mister and place on top of baking dish. Trim edges.

  6. Bake for approximately 25 minutes or until crust is golden and pie is bubbly.

  • Recommended

    I have been trying lots of diabetes friendly recipes for a family member, and this is the first one that blew us away with how good it tasted. It is easy to make, and quick enough for dinner during the work week. Loved it! I did make one change: I mixed 1 tsp of Italian spices into the main dish and lightly sprinkled a little more on top of the crust.