Crockpot Chicken Pot Pie
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (2)

Crockpot Chicken Pot Pie

NUTRITION · PER SERVING200M COOK
CAL 30%·PRO 53%
CARBS 48G32% OF CAL
4G FIBER37G OTHER6G TOTAL SUGAR
FAT 35G52% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-cooked chicken pot pie with tender vegetables and creamy sauce. All the comfort-food flavors with minimal effort, ready in about 3 hours.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons unsalted butter
  • 1 cup finely diced celery
  • 1 cup finely diced yellow onion
  • 1 cup finely diced carrots
  • 1 tablespoon minced garlic
  • 3 tablespoons flour
  • 1 cup reduced-sodium chicken broth
  • 1-1/2 cups finely diced gold potatoes (see note 1)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried crushed rosemary
  • 1-1/2 teaspoons chicken bouillon powder (plus 1/2 tsp more as needed)
  • 1/2 teaspoon pepper
  • 1 pound boneless, skinless chicken thighs (see note 2)
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup heavy cream (plus more as needed)
  • 1 packed cup freshly shredded sharp Cheddar cheese (see note 3)
  • 1 package buttermilk biscuits
PREP
20M
SODIUM
762MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.