Slow-Cooker Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes2/3 cup flour, divided1 cup frozen peas4 carrots, peeled and chopped3 celery stalks, chopped1 small onion, chopped2 cloves garlic, minced1 teaspoon Italian seasoning1/2 teaspoon black pepper1 bay leaf2-1/3 cups chicken broth, dividedQuick biscuits, optionalSalt and pepper, to taste
1. In a medium bowl, coat cubed chicken with 1/3 cup of the flour; place in slow cooker. Add peas, carrots, celery, onion, garlic, Italian seasoning, pepper and bay leaf; stir in 2 cups of the chicken broth.
2. Cover and cook on low for 7 to 9 hours or high for 4 to 5 hours.
3. Remove and discard bay leaf.
4. Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on low, turn heat to high and stir in flour mixture. Cook an additional 15 minutes or until thickened.
5. Serve over quick biscuits and season with salt and pepper, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BLACKBELTPILOT.
2. Cover and cook on low for 7 to 9 hours or high for 4 to 5 hours.
3. Remove and discard bay leaf.
4. Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on low, turn heat to high and stir in flour mixture. Cook an additional 15 minutes or until thickened.
5. Serve over quick biscuits and season with salt and pepper, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BLACKBELTPILOT.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 2.3 g
- Cholesterol: 56.0 mg
- Sodium: 1,021.1 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.5 g
- Protein: 29.9 g
Member Reviews