Slow Cooker Chicken Pot Pie.

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4.50 from 2 votes

Prep Time40

Slow Cooker Time3 30

Total Time4 10

Servings: servings

Calories: 325kcal

Ingredients

1 3/4 lb raw chicken breast
2 cups celery, chopped (300 grams)
2 cups carrots, chopped (300 grams)
1 1/2 cups frozen peas (255 grams)
1 1/2 cups frozen corn (200 grams)
1 small onion, chopped (100 grams)
4 cloves garlic, minced (16 grams)
1 3/4 cups Swanson Chicken Cooking Stock (14 oz)
1 cup light coconut milk (8 oz)
2 oz unsalted butter
1/4 cup all purpose flour (30 grams)
1 1/2 tbsp homemade brine mix (generous)
1 tsp Flavor God Garlic Lover's Seasoning
2 dried bay leaves

Instructions

Season chicken breast with brine mix* and Flavor God Garlic Lover's Seasoning. Add onions to the bottom of the slow cooker, then layer chicken breast on top. Add carrots, garlic, celery, bay leaves, and chicken stock to the slow cooker.
Cook on high for 3 hours, then remove chicken breasts and allow to rest while preparing the roux.
Add butter to a medium pan and melt over medium high heat. Gradually add about half of the flour while continuously whisking, then add about half of the coconut milk to keep lumps from forming. Continue gradually adding the remaining flour while whisking.
Whisk roux into the slow cooker, then add frozen peas and corn. Shred chicken with two forks, then return to slow cooker. Continue cooking on high for 30 more minutes.
Top with a baked biscuit of choice before serving.

Notes

*If you don't have any of my Homemade Brine Mix already prepared, you can instead use: 2 tsp kosher salt, 1 1/2 tsp Italian seasoning blend (including thyme and rosemary), and 1 tsp sugar.

I topped my pot pie with Pillsbury Golden Layers Butter Tastin' Bisquits, which adds about 180 calories per serving. I left them off the nutrition info here so you could pick your favorite biscuits and just add those macros on top of the base recipe.

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Nutrition