Low Sodium Gluten Free Crockpot Chicken Pot Pie

Total time4 hr 50 min

Prep time20 min

Cook time30 min

Low Sodium Gluten Free Crockpot Chicken Pot Pie

This cozy one-pot dinner starts with tender chicken thighs simmered low and slow with carrots, celery, onion, and garlic until everything turns fork-tender and deeply flavorful. A cornstarch slurry stirred in at the end thickens the broth into a rich, ladle-worthy filling studded with sweet peas and fragrant with thyme and parsley. On top, a quick drop-biscuit dough comes together with gluten free flour and cold butter worked in for flaky layers, baked until golden and split open to soak up the gravy underneath. It’s the kind of meal that tastes like it took all day, even though the slow cooker is doing most of the work. Because every element is built from scratch — the broth, the thickening, the biscuits — you get full control over what goes into the pot, making this a genuinely solid choice for anyone watching their sodium intake.

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Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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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 chicken broth
1 cup whole milk
3 tbsp cornstarch
3 tbsp cold water
1 tsp dried thyme
1 tsp dried parsley
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the biscuits

2 cups gluten free flour
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp cold unsalted butter, cut into small cubes
¾ cup whole milk

Instructions

1
Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, chicken broth, milk, thyme, parsley, onion powder, salt, and pepper. Stir to combine.
2
Cover and cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily when pressed with a fork.

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