Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

This recipe contains boneless skinless chicken thighs, yukon gold potatoes, chicken broth, pillsbury pie crusts, pie crust and more.

6 Servings - 40 min - tablespoon.com

Servings:6 | Calories:325 | Total Fat:11g | Chol:132mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 11g

17 %

Sat Fat 4g

20 %

Total Carb 21g

7 %

Fiber 4g

16 %

Sugars 2g

---

Cholesterol 132mg

44 %

Sodium 1301mg

54 %

Protein 35g

69 %

Calories:

55% Boneless skinless chicken thighs

29% Others combined

7% Yukon gold potatoes

7% Chicken broth

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Stew
8
boneless skinless chicken thighs (about 2 lb)
3
cups Progresso™ chicken broth (from 32-oz carton)
4
medium carrots, peeled and cut diagonally into 1/4-inch slices
3
medium Yukon gold potatoes, cut into 1-inch cubes
3
stalks celery, cut diagonally into 1/4-inch slices
1
medium onion, diced
1
teaspoon dried thyme leaves
1 1/4
teaspoons salt
1/2
teaspoon freshly ground black pepper
1/4
cup cornstarch
1/4
cup water
1/2
cup heavy whipping cream
2
tablespoons finely chopped Italian (flat-leaf) parsley
Pie Crust Crackers
2
tablespoons butter, melted
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions : View recipe directions on tablespoon.com

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