You won't miss the crust on this chicken potpie-we promise! We cut the carbs by swapping in a riced-cauliflower-and-panko topping for a thin and crispy top layer that's more nutritious than pie crust (but every bit as satisfying). Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine




  • Preheat oven to 425 degrees F.

  • Combine chicken, frozen peas & mushrooms, mushroom soup, corn, celery, onion, parsley, thyme, lemon zest, and pepper in a large bowl. Transfer to a 9-inch deep-dish pie pan.

  • To prepare topping: Combine cauliflower, Parmesan, flour (or breadcrumbs), and melted butter in a medium bowl. Sprinkle the topping over the chicken mixture.

  • Bake the potpie until the filling is heated through and the topping is golden, about 40 minutes. Let stand for 10 minutes before serving. Sprinkle with additional parsley, if desired.


Equipment: 9-inch deep-dish pie pan

Nutrition Facts

259 calories; 9 g total fat; 56 mg cholesterol; 627 mg sodium. 22 g carbohydrates; 21 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Fantastic flavor. I used a bag of frozen mixed veggies and a can of corn and it was wonderful. I will definitely make this again possibly with fresh riced cauliflower instead of frozen Read More
Rating: 5 stars
This is very easy to make and very tasty. I will definitely make it again. Read More