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

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