See Also: Curried Chicken Pot Pies(recipes)
Curried Chicken Breasts(recipes)
Chicken and Curried Fruit(recipes)
Curried Chicken Rolls(recipes)
Curried Chicken Cutlets(recipes)
Slow-Simmered Curried Chicken(recipes)
Curried Chicken Salad Sandwiches(recipes)
Curried Chicken & Zucchini Salad(recipes)
Curried Chicken & Vegetables with Rice(recipes)
Curried Chicken & Pasta Salad(recipes)

Diabetic (medicine) and Curried Chicken Pot Pies (recipes)


Diabetic (medicine)


diabetic
Diabetes mellitus is a disorder that is caused by the insufficient production of the pancreatic hormone insulin. Without insulin cells are unable to absorb glucose, necessary for cellular metabolism and energy production. Patients may have type I diabetes (juvenile onset) or type II diabetes (adult onset). Individuals with either condition are considered to be diabetic.


Curried Chicken Pot Pies (recipes)


Curried Chicken Pot Pie

Yield: Makes 2 servings



Ingredients:



1tablespoon canola oil

3/4cup chopped peeled Granny Smith apple

1/3cup thinly sliced carrot

1/4cup chopped onion

1clove garlic, minced

1tablespoon flour

1/2teaspoon curry powder

1/8teaspoon salt

1/8teaspoon black pepper

Pinch ground cloves

3/4cup water

1cup chopped cooked chicken breast

1/2cup no-salt-added diced tomatoes, undrained

2tablespoons minced fresh cilantro

4refrigerated soft breadsticks (2/3 of 7-ounce can)

Additional minced fresh cilantro (optional)









Preparation:





1.Preheat oven to 375°F. Spray two 1-1/2-cup casseroles or ovenproof bowls with nonstick Cooking spray.2.Heat oil in medium skillet over medium heat. Add apple, carrot, onion and garlic. Cook and stir 3 to 4 minutes or until apple and onion are tender. Add flour, curry powder, salt, pepper and cloves. Cook and stir over medium heat 1 minute. Stir in water. Cook, stirring constantly, until liquid boils and thickens. Stir in chicken and tomatoes. Cook 3 to 4 minutes or until heated through. Stir in 2 tablespoons cilantro. Spoon into prepared casseroles.3.Arrange 2 breadsticks over top of chicken mixture in each casserole. Sprinkle additional cilantro over tops, if desired.4.Bake 15 to 17 minutes or until breadsticks are browned and filling is bubbly.







Note:

Leftover breadstick dough can be refrigerated in an airtight container and reserved for another use.





Nutritional Information:







Serving Size: 1 pot pie







Fiber

4 g







Carbohydrate

57 g







Cholesterol

60 mg







Saturated Fat

3 g







Total Fat

16 g







Calories from Fat

29 %







Calories

491







Protein

29 g







Sodium

794 mg









Dietary Exchange:







Fat

2







Starch

3







Meat

2







Fruit

1