Name: Erickson Slow Cooker Chicken Pot Pie Filling
Yield: 6–8 servings
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs; 1 onion, diced; 3 carrots, diced; 3 celery ribs, diced; 3 garlic cloves, minced; 3 cups low-sodium chicken stock; 1 tsp dried thyme; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 cup frozen peas; 1 cup whole milk; 3 tbsp cornstarch; Biscuits or puff pastry for serving

Directions

1. Add chicken, onion, carrots, celery, garlic, stock, thyme, salt, and pepper to slow cooker.
2. Cook on LOW 5 to 6 hours.
3. Shred chicken and return it to the filling with peas.
4. Whisk milk with cornstarch; stir in and cook on HIGH 20 to 30 minutes until creamy and thick.
5. Serve beneath freshly baked biscuits or use as a filling for a baked pot pie.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Chicken Pot Pie Filling

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.