Looking for a deliciously easy bit of comfort food for these cold winter evenings? This one, courtesy of my sister-in-law, has become a favorite at our house, and it reheats really well, too!
Chicken pot pie might as well be stew inside a pie, so making the filling by itself and calling it stew might be all kinds of wrong and horrific to purists, but it makes sense to me. And since it’s too chilly outside (yeah, we get cold weather even here in Florida) to fight about it, come on in, pull up a chair, and I’ll get you a nice glass of wine, a bowl of chicken pot pie stew, and a nice fresh biscuit and all will be well.
I picked up most of this recipe from my sister-in-law when we were in Denver for Thanksgiving and immediately had to scribble it down to make at home. We both share in a love of gathering in the kitchen and home food, and there honestly isn’t much we’ve had at her house that hasn’t gone into my notebook to take home and try.
She’s always got a little extra trick in there to make a recipe, no matter where she gets it, really sing. In this one, instead of cooking the chicken, she shreds in a crispy rotisserie chicken, which just gives the recipe a nice boost of flavor! However, using grilled chicken and playing with different seasonings, I’ve come up with a version that works pretty well for us.
Serve these up with my buttermilk biscuits and you’ve got a meal that hits all the right cozy notes for a chilly night!
Crock-Pot Chicken Pot Pie Stew
Equipment
- 1 Slow-Cooker
Ingredients Â
- 1 1/2 lbs chicken cooked
- 1 yellow onion chopped
- 3 tbsp olive oil
- salt and pepper to taste
- 3 yukon gold potatoes peeled and diced
- 6 carrots peeled and chopped
- 3 cups vegetable broth
- 2 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cup whole milk
- 1 tsp dried thyme
- 2 tsp garlic powder
- 3/4 cup peas frozen
InstructionsÂ
- Chop the onion. Add to the stoneware of the slow-cooker with the olive oil and salt and pepper to taste and set it to cook on low while you're prepping the rest of the ingredients.
- Peel and dice the potatoes, peel and chop the carrots, and add both with the broth to the slow cooker.
- Cook on low for about 6 hours.
- Melt the butter, and then whisk in the flour, milk, and spices. Add to the slow cooker.
- Shred your COOKED chicken and add to the slow-cooker with the peas. Cover and cook on low for 1 more hour.
- Serve in a bowl. Preferably with biscuits!
I serve mine up with grilled chicken (I like to get a little bit of that grill crisp on the chicken) and with chopped fresh parsley and, of course, one of my buttermilk biscuits.
Don’t have buttermilk? Here’s how to fake it.
All this is a great recipe for a cozy evening!
Happy baking!
