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Slow-Cooker Chicken Pot Pie

147 Ratings
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Serves: 8

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All you need:

  • 2 pounds Hy-Vee Cool Chicken boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 2/3 c. Hy-Vee flour, divided
  • 1 c. frozen Hy-Vee peas
  • 4 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Hy-Vee Italian seasoning
  • 1/2 tsp Hy-Vee black pepper
  • 1 bay leaf
  • 2 1/3 c. Hy-Vee reduced-sodium chicken broth, divided
  • Quick biscuits, optional
  • Hy-Vee salt and Hy-Vee pepper, to taste

All you do:

  1. In a medium bowl, coat cubed chicken with 1/3 cup flour; place in slow cooker. Add peas, carrots, celery, onion, garlic, Italian seasoning, pepper and bay leaf; stir in 2 cups chicken broth.
  2. Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours. Remove bay leaf and discard.
  3. 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. Heat an additional 15 minutes or until thickened.
  4. Serve over quick biscuits and season with salt and pepper, if desired.

Daily Values:

110% vitamin A 4% calcium
10% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 200 Protein: 30g
Carbohydrate: 15g Saturated Fat: 0g
Cholesterol: 65mg Sodium: 280mg
Dietary Fiber: 2g Sugars: 3g
Fat: 1.5g Trans fats: 0g
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