Weeknight Chicken Pot Pie

Recipe

Main Dish
Weeknight Chicken Pot Pie

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User Rating

3.34 out of 5 stars
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68 ratings

Recipe Data

6
Servings
10min
Prep
4hr35min
Total

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 lbs.boneless, skinless chicken breasts, cut into 1/2-inch cubes
    c.Hy-Vee flour, divided
    1(16 oz) bag frozen Hy-Vee peas and carrots
    1small onion, chopped
    2 clove(s)garlic, minced
    1 tsp.Hy-Vee Italian seasoning
    2 c.plus 1/3 c. Hy-Vee reduced-sodium chicken broth, divided
    Mashed potatoes or biscuits, optional

    Things To Grab

    • Medium bowl
    • Slow-cooker
    • Whisk

    Directions

    1. In a medium bowl, toss chicken with 1/3 cup flour; place in slow-cooker. Add peas and carrots, onion, garlic, seasoning and 2 cups broth. Refrigerate remaining broth.
    2. Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours.
    3. Combine remaining 1/3 cup flour and 1/3 cup chicken broth, whisking until smooth. If cooking on LOW, turn heat to HIGH and stir in flour mixture. Heat 15 minutes or until thickened.
    4. If desired, serve over mashed potatoes or biscuits.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 5.5g
    • Cholesterol: 95mg
    • Sodium: 450mg
    • Total Carbohydrates: 21g
    • Protein: 36g

    Daily Values

    0%
    Vitamin A 150%
    0%
    Vitamin C 15%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Back to School 2013.