Chicken Pot Pie

The Dukan Diet works for me because I think of it as a type of..obstacle course. I want to eat pizza but can’t have the crust. I want bread pudding but can’t have bread. I want to eat spaghetti but can’t have pasta. The list goes on and on. So, I become intrigued as to how I can eat what I want while continuing to stay on the diet and, as a result, continue to lose weight.

With that said, the route I usually take when planning out the week’s menu is to think of all the things I’d love to eat if I weren’t on a diet. This step is easy because I have multiple banks full of them! Then, as I am no chef or would even call myself a cook, I look online for recipes that would fulfill my cravings. I then break down the ingredients of each recipe to see if there are Dukan-friendly substitutes to the non-Dukan-friendly ingredients. If it works, a bell almost literally sounds off in my head and it goes on my menu schedule for the week. Finally, I give the recipe a go to see if it can be properly executed and, of course, put it to the ultimate test of taste. If it, for the most part, resembles the original dish and tastes good, (as geeky as it sounds) I get a sense of accomplishment because I feel like I have successfully completed another obstacle course! Not to mention I didn’t burn down my kitchen in the process 🙂

I found this next recipe during one of my above journeys toward creating a menu for the following week. Most people wouldn’t think twice about attempting a Chicken Pot Pie on the first two phases of the Dukan Diet but I think anything can happen if you put some creativity into it! This easy peezy recipe is available on the Betty Crocker website and only requires a hand full of ingredients. I, however, replaced the Bisquick with a Dukan-friendly bun; a recipe originally posted on It actually worked out well and Bob and I both really enjoyed it!

Chicken Pot Pie


  • 2 large skinless chicken breasts
  • 1 (12 oz) bag frozen green beans, thawed
  • 2 (10.5 oz) cans low fat cream of chicken soup
  • salt & pepper to taste
  • 2 large eggs
  • 1/2 packet splenda
  • 1 pinch cream of tartar
  • 4 tbs fat free cream cheese


  1. Preheat oven 300 degrees.
  2. First, make the Silvia’s Soft Buns recipe by separating the egg yolks and whites into two bowls.
  3. Add splenda, dash of salt, and cream cheese to yolks and whisk together until smooth.
  4. Add cream of tartar to egg whites and use an electric mixer to beat whites until very stiff.
  5. Slowly fold egg white mixture into yolk mixture.
  6. Spoon mixture onto parchment paper and form 4 mounds. Flatten each mound slightly.
  7. Bake for 30 minutes.
  8. While buns are baking, season chicken breasts with salt and pepper.
  9. Preheat skillet with cooking spray and cook chicken breasts through.
  10. Remove chicken from skillet, cut into 1 inch cubes and place in a large mixing bowl.
  11. Add thawed green beans and cream of chicken soup to bowl and mix.
  12. Once buns are done baking, remove and set them aside to cool. Preheat oven 400 degrees.
  13. Evenly pour chicken mixture into 4 souffle cups and bake for 12 minutes.
  14. Remove souffle cups and top each cup with a bun.



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