Chicken Pot Pie Stew

This yummy crockpot stew has all the goodness of a pot pie without all the hassle of the crust.

It's soup and stew and chili season even if it's a million degrees outside. September is fall. You cannot change my mind. I really like pot pie filling but I don't like pot pie because of the crust. I love when I get the things I like without the things I don't, so, of course, I loved this stew! I was a little unsure of the Greek yogurt part, but it added a really nice, slightly sour creaminess to the stew.

What you need:

• 1 lb. boneless and skinless chicken breasts
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 3 cloves minced garlic
• 1 1/2 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 3 1/2 cups chicken broth
• 1 bay leaf
• 1 bag frozen corn
• 1 bag frozen pearl onions
• 1 bag frozen peas
• 1/2 cup plain Greek yogurt
  

Directions:

1. Place uncooked chicken in slow cooker with yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth. Stir to combine.
2. Add bay leaf, cover, and cook on LOW for 4 to 5 hours until chicken is cooked through and vegetables are tender.
3. Discard bay leaf and remove chicken to shred with two forks.
4. Remove 1 1/2 cups of liquid from the slow cooker and place in a blender with 1 Tbsp. cornstarch and puree until smooth.
5. Return the puree to the slow cooker with the shredded chicken.
6. Add frozen corn, pearl onions, peas, and Greek yogurt.
7. Cook on LOW for 30 minutes or until frozen vegetables are heated through. Season to taste.
   

Recipe from Center Cut Cook

 

Coincidentally, the last chicken soup recipe I shared was also a pot pie recipe, Chicken Pot Pie Noodle Soup. It's kind of a mix of pot pie and chicken noodle soup and is served with a biscuit for the crust part. I really want to try this Chicken Pot Pie Casserole from Spaceships and Laser Beams. Again, we avoid pie crust, but still get all the good heartiness of a pot pie!

Chicken Pot Pie Stew

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients:

• 1 lb. boneless and skinless chicken breasts
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 3 cloves minced garlic
• 1 1/2 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 3 1/2 cups chicken broth
• 1 bay leaf
• 1 bag frozen corn
• 1 bag frozen pearl onions
• 1 bag frozen peas
• 1/2 cup plain Greek yogurt

Instructions:

1. Place uncooked chicken in slow cooker with yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth. Stir to combine.
2. Add bay leaf, cover, and cook on LOW for 4 to 5 hours until chicken is cooked through and vegetables are tender.
3. Discard bay leaf and remove chicken to shred with two forks.
4. Remove 1 1/2 cups of liquid from the slow cooker and place in a blender with 1 Tbsp. cornstarch and puree until smooth.
5. Return the puree to the slow cooker with the shredded chicken.
6. Add frozen corn, pearl onions, peas, and Greek yogurt.
7. Cook on LOW for 30 minutes or until frozen vegetables are heated through. Season to taste.

Notes:

Recipe from Center Cut Cook

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