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. 1Heat the olive oil in a large skillet over medium heat. Add the onion, mushrooms, and celery, cooking for 6–8 minutes until the onions soften and mushrooms begin to brown. Stir in the garlic powder, thyme, and fresh sage, then transfer to a 5-quart slow cooker.
2. 2Arrange the chicken breasts in a single layer in the slow cooker on top of the vegetable mixture. Pour the chicken broth over the chicken and vegetables. Cover and cook on high for 1½–2½ hours until the chicken reaches an internal temperature of 165°F on an instant-read thermometer (or 3–4 hours on low, depending on your slow cooker).
3. 3Remove the chicken from the slow cooker using tongs and place on a cutting board. Once cool enough to handle, chop or shred the chicken into bite-sized pieces and set aside.
4. 4In a microwave-safe measuring cup or bowl, combine the skim milk and butter. Heat in the microwave until the butter is completely melted, about 1–2 minutes. Whisk in the cornstarch until no lumps remain, then pour this mixture into the slow cooker, stirring constantly to combine with the broth.
5. 5Stir the shredded chicken back into the slow cooker. Cover and cook on high for 30 minutes until the mixture thickens and coats the back of a spoon.
6. 6Stir in the frozen peas and carrots (no thawing needed). Cover and cook for an additional 10 minutes until the vegetables are heated through.
7. 7Divide the chicken pot pie filling evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating, or store warm until serving.
8. 8To serve, reheat a portion in a microwave or on the stovetop over medium heat for 3–5 minutes until warmed through. Top with fresh parsley and serve as desired.