As a little girl, I loved chicken pot pie.
My mother was (and still is) an amazing cook. Growing up, she mostly stuck to healthy meals with lean protein, whole grains, and green veggies. But once in a blue moon, she’d stray from her healthful pursuits and break out the butter and heavy cream. Such was the case when she made chicken pot pie. When I was a kid, there was nothing like coming home after a long day of playing outside to find a pot pie on the dinner table. Pure comfort food heaven!
Enter adulthood, where my household includes gluten sensitivity and lactose intolerance. These days, enjoying a real pot pie is nearly impossible without some digestive consequences. Not to mention the time it takes to make and roll out the dough, prebake the crust, and precook the filling. So, I created this lightened-up crockpot version of my mother’s recipe featuring oat milk, farm fresh veggies, and organic chicken. It only takes 20 minutes to prep and is so comforting, you won’t even miss the crust!!
Ingredients
- 1 1/2 pounds boneless organic chicken breast, cubed
- 3 cups chicken broth
- 1 1/2 cups diced carrots
- 2 medium potatoes, diced
- 1 cup diced celery
- 1 cup fresh sweet green peas
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 2 tablespoons butter
- 1 cup oat milk, unsweetened
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
Directions
- Add chicken, onion, celery, potatoes, carrots, peas, and garlic to the bottom of your crockpot.
- In a separate bowl, combine chicken broth, oat milk, and spices. Whisk together and pour over chicken and veggie mixture.
- Cook on high for 4 hours or low for 7 hours.
- Before serving, slowly add in cornstarch and stir until the recipe thickens.
- Serve with gluten free biscuits for the ultimate comfort food experience! Makes 4 servings.
