Dairy Free Crockpot Chicken Pot Pie Filling
Total time4 hr 35 min
Prep time20 min
Cook time15 min
4.7(10)
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Learn more →Ingredients
6 servings
- 2 lbs boneless, skinless chicken breasts or thighs
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the slurry
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup all-purpose flour
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Place the chicken in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, thyme, rosemary, onion powder, salt, and pepper. Pour the chicken broth over everything.
- 2
Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken reaches 165°F (74°C) on an instant-read thermometer and the carrots are tender when pierced with a fork.
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