Fish Free Crockpot Chicken Pot Pie Filling

Total time4 hr 35 min

Prep time20 min

Cook time15 min

4.7

(10)

Fish Free Crockpot Chicken Pot Pie Filling

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Ingredients

6 servings

2 lbs boneless, skinless chicken breasts or thighs
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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 tip
Use 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 tip
Use 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 tip
Use 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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