I love chicken pot pie! This recipe take advantage of chicken thighs, which can often be had on sale. Although it calls for boneless/ skinless, it’s really easy to do yourself and it’s generally cheaper than buying the already processed kind. (I’m assuming most readers purchase poultry from some kind of groccer, if you process your own backyard chickens all the better, but then I doubt you’ll need a deboning tutorial.) Also, feel free to experiment with whatever seasonings you have on hand.
- 1 cup chicken stock
- 2 Tbsp flour
- salt and pepper
- 3 med carrots, sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 1/2 ibs boneless/skinless chicken thighs
- 1 cup frozen peas
- 3-4 sprigs fresh thyme
- 1 tsp dried parsely
- in 5-6 quart slow cooker, whisk together stock, flour, seasoning, salt and pepper
- add chicken and vegies, stirring to coat. Cook on low 6-7 hours or high 4-5 hours.
I served this mixture with fresh biscuts for the “crust”, and a green salad.