Happy Pi Day! Yummy and Easy Chicken Pot Pie

*Thank you for supporting the work I put into this site! This post may have affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). I only promote affiliate links to products I actually support. View my full disclosure policy here.

It’s National Pi/Pie Day!! 
Apple, Cherry and Blueberry Pie are official on my list of things I would eat if given a day to live without diabetes. I used to eat a slice of apple pie every day with dinner in college…oh those were the days, diabetes free, young metabolism, and all my food made for me by our excellent cafeteria staff. Now my pie enjoyment is limited to the occasional trip to Baker’s Square where they have sugar free apple and cherry pie and of course on thanksgiving when I slice off a pencil thin sliver of whatever pie tempts me.

Today we will be enjoying a more savory pie and it is one of my girl’s favorite dinner. This chicken pot pie is so super easy and quick to make. The filling can even be frozen to be used later. Just thaw, add crescents and bake.
Happy Pi/Pie Day Everyone!!!

Chicken Pot Pie

– ½ Tablespoon Organic Coconut Oil
– 1 Small Onion Finely Chopped
– ½ Teaspoon Minced Garlic (I love jarred garlic. All the 
flavor, none of the stink on my fingers)
– 1 Can Organic Cream of Chicken Condensed Soup
– 1 Can Chicken or approx. 2-3 Shredded Chicken Breasts
– 1 Bag Frozen Mixed Veggies
– ½ Cup Plain Greek Yogurt
– ¾ Cup Milk (Add more if needed to thin mixture slightly)
– ½ Cup Shredded Cheddar Cheese
– ¼ Cup Shredded Parmesan Cheese
– Juice of ½ a Lemon
– 1 Teaspoon Dill
– Salt and Pepper to taste
– 1 Can Crescent Rolls (Annie’s Organic are our favorite 
but we didn’t have them in the fridge today)
*For lower carb top with a small handful of French 
Fried Onions

– Add Coconut Oil to Large Skillet on medium heat. Once melted, add onion and cook, stirring constantly for 2 minutes or until onion is translucent.

– Add Chicken and cook for 2 minutes

– Reduce Heat to medium low and add Soup, Milk, Yogurt, Lemon Juice, Cheese and Dill and stir to combine.

– Add Salt and Pepper to taste and add stir in Veggies.

– Transfer mixture to a greased 9×13 pan.

– Top with rolled out pieces of Crescent Rolls leaving spaces in between pieces.

– If there is only one diabetic in your house, leave a small section without crescent rolls and instead top with French Fried Onions.

– Bake at 375 degrees until rolls begin to brown. Let cool slightly and Enjoy!!!!

Diabetic Mama of Twins fueled by my family, working out, eating, dog walking, getting lost in the woods and insulin. Writing to share the journey this Type 1 diagnosis has taken me on since 2007.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: