How to Cook Whole Grain Chicken Pot Pie & Parsley Dill Ricotta Dip | Diabetes-Friendly Family Meal

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

In a bowl, combine 2 cups of whole wheat flour and 4 teaspoons of baking powder.

Add 4 tablespoons of margarine to the flour mixture.

Cut in the margarine using hands or a pastry cutter until crumbly, leaving some small bits visible.

Add 1 cup of milk gradually to form a rough dough, not aiming for a super smooth consistency.

Refrigerate the dough to hydrate for a while.

In a skillet, melt margarine over medium heat and sauté onion, garlic, carrots, and celery until tender.

Add diced chicken breast to the skillet and cook until no longer pink.

Stir in peas, thyme, salt, and black pepper.

Pour in chicken broth and bring to a simmer, then stir in heavy cream.

Remove from heat and let the filling cool slightly.

Take the refrigerated dough and spread it over the filling in the skillet, ensuring it covers the top.

Bake the pot pie until the crust is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens