Chicken Pot Pie


key ingredients:

Avocado oil Yellow onion Carrots All Purpose Flour Potatoes Chicken broth Chicken thighs

Saute onions, carrots, and potatoes until just slightly softened.


 Stir in flour to coat vegetables and cook for 1 minute.


Stir in chicken broth and make sure to scrape up all the brown bits.


Season the chicken thighs generously with salt and pepper on both sides. Nestle them into the crockpot, cover, and cook on Low for 3 to 4 hours.


When the chicken is done, transfer it to a cutting board and shred or chop it into bite-size pieces.


Crumble the garlic and herb soft cheese into the slow cooker and stir until melted. Return the chicken to the mixture in the slow cooker, add the peas, and stir to combine.


To make it a freezer meal:

Make the chicken mixture and let cool completely. Freeze in an air-tight freezer bag or container. The uncooked biscuits can also be frozen alongside the chicken pot pie mixture.

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