When we think "comfort food" Chicken Pot Pie is a staple! This warm, creamy, veggie-packed dish is a perfect winter-time meal. This dish is traditionally served in a carbohydrate and fat ladden shell. In our recipe, we've kicked the shell to the curb, kept the best parts (the filling!), and turned it into a steamy slow cooker stew! Our stew uses a variety of colorful, flavorful, nutrient-packed vegetables such as celery, green onion, red & yellow bell peppers, and corn. Plain non-fat Greek yogurt serves to give this stew that iconic and creamy Pot Pie filling texture.
In addition to loving the flavor and warmth this stew brings, you'll love how easy this recipe is to make - only 10-15 minutes before you're on you way to setting it and forgetting it! You'll also love how well this stew reheats the next day - so make sure you put your name on this one in the office fridge! Our recipe makes two servings, but you could easily double or triple the recipe for more meals or to share with the whole family!
- 8 oz. boneless skinless Chicken Breast*
- 8 oz total; choose from the following: celery, green onion, red bell pepper, yellow bell pepper
- 1 clove Garlic
- 1/8 tsp. each: black pepper, dried thyme, dried oregano
- 2 Cups low-sodium Chicken Broth
- 1 Bay Leaf
- ¼ Cup frozen Corn
- ¼ Cup Green Peas
- 4 oz. plain non-fat Greek Yogurt
*Metabolic More Level 1: increase to 12 ounces
How to make:
- In the bowl of a slow cooker, combine the chicken, mixed vegetables, garlic, black pepper, thyme, oregano, and broth. Stir.
- Add the bay leaf.
- Cover and cook on low heat for 4-5 hours, or until the chicken has cooked through and the vegetables are tender.
- Remove and discard the bay leaf.
- Remove the chicken breast, shred, and set to the side.
- Take ½ Cup of the stew and puree in a blender until smooth. Return this to the slow cooker. Note: this serves to thicken the stew.
- Return the shredded chicken to the slow cooker. Add the frozen peas, corn, and Greek yogurt.
- Recover and cook for an additional 30 minutes; until the frozen veggies have heated through.
Servings: 2. Replaces: 1 protein, 1 carbohydrate, and 1/2 vegetable serving.