Crock Pot Chicken Pot Pie

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Mushrooms, Cremini(284g)
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  Celery(1200g)
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  Garlic powder(8g)
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  1 teaspoon kosher salt (divided)
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  ½ teaspoon ground black pepper (divided)
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  Thyme, Dried(3g)
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  Sage, Fresh(3g)
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  Low Sodium Chicken Broth(120g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Skim Milk(160g)
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  Unsalted Butter(30g)
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  Cornstarch(60g)
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  Peas And Carrots, Frozen, Mixed
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  Parsley, Fresh

Instructions

1. 1Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
2. 2In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
3. 3Add the broth. Cover and cook until chicken is cooked through and reaches 165° on an instant-read thermometer, 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low (the time will vary based on your crock pot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done).
4. 4Remove chicken from the slow cooker. Chop or shred and set aside.
5. 5Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker.
6. 6Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook for 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
7. 7While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust).
8. 8To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.