Creamy Chicken Pot Pie filling

Creamy Chicken Pot Pie filling
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy Chicken Pot Pie filling calories by ingredient
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Introduction

Use with the Biscuit Recipe in my list. Cut in half, pour the filling onto the bottom half of the biscuit, place the top half on top of the filling. Use with the Biscuit Recipe in my list. Cut in half, pour the filling onto the bottom half of the biscuit, place the top half on top of the filling.
Number of Servings: 6

Ingredients

    3/4lb largely chopped carrots
    .5 cup Celeriac (or celery)
    1 small to med. onion
    1/4 cup all-purpose flour
    1 1/2 punds boneless, skinless chicken thighs
    1/2 tsp poultry seasoning
    1/2 cup dry white wine
    1/2 cup Swanson Chicken Broth
    1 cup frozen peas
    1/2 cup heavy cream
    1 Tbs Arrowroot flour

Directions

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.

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