Anti Inflammatory Gluten Free Crockpot Chicken Pot Pie
Total time4 hr 50 min
Prep time20 min
Cook time30 min
4.8(9)
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ lb boneless, skinless chicken 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 chicken broth
- 1 cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 3 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 3 tbsp cold water
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the biscuits
- 2 cups gluten free flour
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup whole milkChef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
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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