How To Make Slow Cooker Chicken Pot Pie Stew Recipe
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into small chunks
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups diced potatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1 sheet frozen puff pastry, thawed
Instructions
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In a slow cooker, combine chicken, carrots, peas, onion, garlic, chicken broth, potatoes, thyme, rosemary, salt, and black pepper. Stir well.
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Cover and cook on low heat for 4 hours.
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In a small bowl, whisk together milk and flour until smooth. Stir into the slow cooker.
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Increase heat to high and cook for an additional 30 minutes, or until the stew thickens.
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Meanwhile, preheat the oven to 400°F (200°C).
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Pour the cooked stew into a baking dish. Top with the thawed puff pastry sheet.
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Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 72mg
- Sodium : 974mg
- Total Carbohydrates : 43g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 32g
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