Slow-Cooker Chicken Pot Pie

Recipe

Main Dish
Slow-Cooker Chicken Pot Pie

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3.36 out of 5 stars
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153 ratings

Recipe Data

8
Servings
15min
Prep
4hr30min
Total

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    Description

    It says the biscuits are optional, but we highly recommend them. You can use the Hy-Vee homestyle or buttermilk biscuit dough that comes in a 7.5- or 12-ounce tube. Or you can try a homemade biscuit using your favorite recipe.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    2 lbs.Hy-Vee Cool Chicken boneless, skinless chicken breasts, cut into 1/2-inch cubes
    c.Hy-Vee all-purpose flour, divided
    1 c.frozen Hy-Vee peas
    4carrots, peeled and chopped
    3 stalk(s)celery, chopped
    1small yellow onion, chopped
    2 clove(s)garlic, minced
    1 tsp.Hy-Vee Italian seasoning
    ½ tsp.Hy-Vee ground black pepper, plus additional, to taste
    1bay leaf
    2 ⅓ c.Hy-Vee reduced-sodium chicken broth, divided
    Hy-Vee biscuits, optional
    Hy-Vee salt, to taste

    Things To Grab

    • Medium bowl
    • Slow cooker
    • Small bowl

    Directions

    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 Hy-Vee biscuits and season with salt and pepper, if desired.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 65mg
    • Sodium: 280mg
    • Total Carbohydrates: 15g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 110%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.