Vegetarian 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
Chef's tipChoose 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 tipUse 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
- ⅓ cup all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
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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