Chicken Pot Pie is a comfort food classic! But unfortunately, not high on the list of health food favorites.
How can you get it on your healthy food list? Remove the pie crust completely, use lean chicken breast, loads of veggies, and Greek yogurt! Added bonus? Make this an easy weeknight meal by placing it in the slow cooker.
1 lb. chicken breast, boneless and skinless
1 large yellow onion, diced
3 stalks celery, diced
3 carrot(s), diced
3 cloves garlic, minced
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. dried thyme
1 tsp. dried oregano
3 1/2 cups chicken broth or stock
1 bay leaf
1/3 cup frozen corn kernels
1/3 cup frozen pearl onions
1/3 cup peas
1/2 cup greek yogurt, plain
Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine.
Add the bay leaf, cover, and cook on low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
Remove and discard the bay leaf.
Remove chicken breast, shred, and set aside.
Measure out 1 1/2 to 2 cups of the liquid and contents from the slow cooker and place into a blender. Puree this until smooth, and then return to the slow cooker. This will help thicken the stew. If you’d like it even thicker, mix 1/2 cup of the liquid with 1 tbsp. cornstarch until the cornstarch is dissolved.
Return the cooked, shredded chicken to the slow cooker, followed by the frozen, peas, frozen carrots, frozen pearl onions, and greek yogurt.
Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through.
Season to taste with salt and pepper before serving!