Crock Pot Chicken Pot Pie

Total Time: 4 hours 45 minutes
Serves: 6

Ingredients

Ingredients:

• 1 1/4 lbs boneless skinless chicken breasts
• 1 tbsp extra virgin olive oil 
• 1 small yellow onion, chopped
• 10 oz sliced cremini mushrooms
• 3 stalks of celery (chopped)
• 1 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 tsp dry rubbed sage
• 1/2 cup low-sodium chicken broth 
• 2/3 cup skim milk 
• 2 tbsp unsalted butter (melted)
• 1/4 cup cornstarch 
• 1 12-oz bag frozen mixed vegetables 
• Fresh parsley or thyme (optional for topping)

Instructions

1. Arrange the chicken breasts in a single layer in the bottom of a large crock pot. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. 
2. In a large skillet, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 tsp salt, and 1/4 tsp black pepper. 
3. Saute until the onions soften and mushrooms begin to brown (about 6-8 minutes). Stir in the thyme and sage. Transfer to the slow cooker and then add the broth. 
4. Cover and cook for 1.5-2.5 hours on high or 3-4 hours on low or until the chicken is cooked through. 
5. Remove the chicken from the slow cooker. Chop or shred and set aside. 
6. In a measuring cup or mixing bowl, add the milk and butter and heat in the microwave until the butter melts. Then whisk in the cornstarch and pour into the slow cooker. 
7. Add the chicken back into the pot. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables, then cover and cook for 10 additional minutes to warm through. 
8. Taste and adjust the seasonings as desired.

TIP: While the pot pie finishes cooking, prepare a starch such as biscuits, rice, noodles, etc. to make it a more satisfying meal!

Why We Love This Recipe:

1. High Protein:

Chicken breast is a great source of lean protein and this recipe provides 25 grams per serving. Protein is important to support muscle repair and maintenance, satiety, and stable energy.

2. Fiber:

The mixed vegetables in this recipe provide fiber. It is recommended to consume 25-38 grams of fiber daily to support healthy digestion, stable blood sugars, and heart health.

3. Micronutrients and Antioxidants:

Vegetables provide vitamins and antioxidants, which are crucial for energy production, immune function, hormone regulation, and metabolism, and antioxidants help neutralize oxidative stress.