Slow Cooker Chicken Pot Pie

Pot Pie

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2 lbs. boneless, skinless chicken breast, cut into 1/2" cubes
2/3 c. flour, divided
1 c. frozen peas
4 carrots, peeled and chopped
3 celery ribs, chopped
1 sm. onion, chopped
2 cloves garlic, minced
1 t. Italian seasoning
1/2 t. black pepper
1 bay leaf
2 1/3 c. chicken broth, divided
flaky biscuits (frozen or canned dough)

In med. bowl coat cubed chicken with 1/3 c. flour. Place in slow cooker. Add peas, carrots, celery, onions, garlic, Italian seasoning, pepper, and bay leaf.
Stir in 2 c. chicken broth.
Cover and cook on low 7-9 hrs (or on high 4-5 hrs).
Remove and discard bay leaf.
Combine remaining 1/3 c. flour and 1/3 c. chicken broth, stirring until smooth. If cooking on low, turn heat to high and stir in flour mixture.

Cook an additional 15 min. or until thickened.
Serve over biscuits or toast cups.
Season with salt and pepper to taste.

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