Creamy Chicken Pot Pie filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4lb largely chopped carrots.5 cup Celeriac (or celery)1 small to med. onion1/4 cup all-purpose flour1 1/2 punds boneless, skinless chicken thighs1/2 tsp poultry seasoning1/2 cup dry white wine1/2 cup Swanson Chicken Broth1 cup frozen peas1/2 cup heavy cream1 Tbs Arrowroot flour
place all ingredients in the slow cooker (except cream & frozen peas.. those will be added later)
cover and cook till the chicken and vegetables are cooked and tender on high for 3-4 hours.
35-40 min before serving, make biscuits in "buttermilk biscuit" recipe.
15 min. before serving place the cream and peas in with the chicken and cook until heated.
If you would like it to be a thicker texture, place slow cooker pot on stove and add a mix of 1 Tbs water with 1 Tbs arrowroot powder . cook on high for 10 min. stirring continuously.
Serving Size:Êmakes 6 full dinner servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARRREC.
cover and cook till the chicken and vegetables are cooked and tender on high for 3-4 hours.
35-40 min before serving, make biscuits in "buttermilk biscuit" recipe.
15 min. before serving place the cream and peas in with the chicken and cook until heated.
If you would like it to be a thicker texture, place slow cooker pot on stove and add a mix of 1 Tbs water with 1 Tbs arrowroot powder . cook on high for 10 min. stirring continuously.
Serving Size:Êmakes 6 full dinner servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BARRREC.
Nutritional Info Amount Per Serving
- Calories: 266.1
- Total Fat: 11.2 g
- Cholesterol: 103.9 mg
- Sodium: 217.7 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.0 g
- Protein: 21.1 g
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