Dairy Free Gluten Free Crockpot Chicken Pot Pie

Total time4 hr 50 min

Prep time20 min

Cook time30 min

Dairy Free Gluten Free Crockpot Chicken Pot Pie

Tender shredded chicken thighs simmer low and slow with carrots, celery, onion, and garlic in a savory broth until they practically fall apart at the touch of a fork. A quick cornstarch slurry pulls everything into a thick, glossy filling studded with sweet peas, ladled hot into bowls for a cozy, stew-like base. Alongside, a batch of golden biscuits comes together with a simple flour-and-baking-powder dough, cut into rough mounds and baked until crisp-topped and tender inside. Each bowl gets crowned with one of those warm, craggy biscuits, ready to soak up every bit of the filling underneath. It's the kind of set-it-and-forget-it dinner that fills the kitchen with good smells all afternoon, and it's a solid pick for a dairy free table since every component is fully within your control. Comforting, hearty, and easy to portion out for a crowd or meal-prep for the week ahead.

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Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken thighs
Kroger Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh 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
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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
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
3 tbsp cornstarch
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 tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

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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