Description
Experience the ultimate comfort of a creamy, herb-infused chicken pot pie without the hassle of a pastry crust. This slow-cooked masterpiece combines succulent chicken breast, earthy aromatics like rosemary and thyme, and vibrant vegetables into a rich, savory stew. Perfect for busy families, this stress-free dish captures the deep, concentrated flavors of traditional pot pie in an effortless format that nourishes the body and brings calm to your dinner table. It is truly a hug in a bowl that makes mid-week meals feel like a special occasion.
Ingredients
1.5 lbs chicken breasts
1 small yellow onion, finely diced
2 ribs celery, diced
2 carrots, peeled and sliced
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth (halal)
1/4 cup all-purpose flour
1/2 cup heavy cream
1 cup frozen peas
Instructions
Place the chicken breasts, onion, celery, and carrots into the slow cooker.
In a small bowl, whisk together the melted butter, minced garlic, thyme, rosemary, salt, and pepper; pour this herb mixture over the chicken and vegetables.
Pour the chicken broth over the top of the ingredients.
Cover and cook on low for 6 to 7 hours until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return to the slow cooker.
In a separate bowl, whisk together the flour and heavy cream until smooth, then stir into the slow cooker to thicken the gravy.
Stir in the frozen peas and cook for an additional 15 minutes.
Serve hot in bowls, perhaps with a side of biscuits if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Feel free to substitute peas with corn or green beans based on what you have in your pantry.