Slow Cooker Creamy Chicken Pot Pie Stoup

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I’m sure you already know that we love all forms of chicken pot pie at Rosie Discovers.  Although Susie isn’t too fond of peas, but she picks them all out without too much complaint.  This recipe is kind of a mix between a soup and a stew or maybe a stoup?  It’s got a ton of sauce, which is great because everyone over here fights over sauce.  If you’re looking for an easy, tasty way to make chicken pot pie…you want this chicken pot pie stoup instead.

 

Slow Cooker Creamy Chicken Pot Pie Stoup

Ingredients

  • 4 carrots, cut into 1-inch chunks
  • 2 stalks celery, thinly sliced
  • 1 small onion, roughly chopped
  • 8 ounces mushrooms, sliced
  • 1/4 cup flour
  • 1 1/2 pounds chicken breast, sliced
  • 1 teaspoon poultry seasoning
  • Salt and pepper
  • 1/2 cup white wine
  • 3/4-1 cup low sodium chicken broth
  • 1 cup frozen peas
  • 1 can corn, drained
  • 1/2 cup half and half
  • 1 teaspoon cornstarch
  • Biscuits

Instructions

  1. In a slow cooker, toss together carrots, celery, onion and mushrooms with flour. Place chicken on top. Sprinkle with spices and pour wine and broth over top. Cook on high for 2 1/2 to 3 hours.
  2. 20 minutes before time is up (make sure carrots are tender) start baking biscuits. Add peas, corn and half and half mixed with cornstarch to crockpot. Continue to cook on high until sauce thickens.
  3. Serve in bowls with biscuits either in bottoms or on the side.
https://rosiediscovers.com/2014/02/slow-cooker-creamy-chicken-pot-pie-stoup.html

 

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