Weeknight Chicken Pot Pie
Servings and Ingredients
|2 lbs.||boneless, skinless chicken breasts, cut into 1/2-inch cubes|
|⅔ c.||Hy-Vee flour, divided|
|1||(16 oz) bag frozen Hy-Vee peas and carrots|
|1||small 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
- 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.
- Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours.
- 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.
- If desired, serve over mashed potatoes or biscuits.
270 Calories per serving
Amounts Per Serving
- Total Fat: 5.5g
- Cholesterol: 95mg
- Sodium: 450mg
- Total Carbohydrates: 21g
- Protein: 36g
Vitamin A 150%
Vitamin C 15%
Hy-Vee Seasons Back to School 2013.