Description
A creamy and comforting slow cooker chicken pot pie stew packed with tender chicken, hearty vegetables, and finished with a rich, creamy base.
Ingrédients
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- 2 lbs boneless, skinless chicken breasts or thighs – cut into chunks
- 4 cups chicken broth – low-sodium preferred
- 2 medium potatoes – peeled and diced
- 2 medium carrots – sliced
- 2 stalks celery – diced
- 1 small onion – finely chopped
- 2 cloves garlic – minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 bay leaf
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- 3 tbsp all-purpose flour (mixed with cream for thickening)
- Optional toppings: Flaky biscuits, Puff pastry squares, Crusty bread for dipping
Préparation
- Chop chicken, vegetables, and aromatics. Measure out seasonings and broth.
- Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, pepper, salt, and bay leaf into the slow cooker. Pour in chicken broth.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are soft.
- In a small bowl, whisk flour into heavy cream until smooth. Stir into the crockpot along with peas and corn. Cook an additional 30 minutes on high to thicken.
- Remove bay leaf. Ladle stew into bowls. Top with biscuits, puff pastry, or bread.
Notes
For extra richness, stir in a tablespoon of butter at the end. Adjust seasoning before serving.
- Temps de préparation: 15 minutes
- Temps de cuisson: 7 hours
- Catégorie: Stew
- Méthode: Slow Cooker
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 bowl
- Calories: 390
- Sucres: 5g
- Sodium: 820mg
- Matières grasses: 18g
- Acides gras saturés: 8g
- Acides gras insaturés: 9g
- Acides gras trans: 0g
- Glucides: 32g
- Fibres: 4g
- Protéines: 28g
- Cholestérol: 95mg