Friday Foodspiration: Chicken Pot Pie Stew

Crockpot Chicken Pot Pie Stew
(without the pie)

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The buttery, flaky crust of a chicken pot

pie screams “comfort food”. But, can the

pot pie still be comforting without the pie?



A warm, creamy stew has all the flavors

you love without the overload of saturated

fat and white flour. I even use coconut

yogurt at my house to make this dairy free.

However, many people who don’t tolerate

dairy well do fine with this small amount

of Greek yogurt.



1 lb Chicken Breast, boneless/skinless

3 Carrots, chopped

3 Celery Stalks, chopped

1 Onion, diced

3 clove Garlic, diced

1 tsp Thyme

1 tsp Oregano

1 tsp Pepper

2 tsp Salt

2 cups Chicken Bone Broth

1/3 cup Frozen Peas

1/2 cup Plain Greek Yogurt



1. Put all ingredients in a slow cooker, except

for peas and Greek yogurt, and cook on low

for 7-8 hours.

2. Remove chicken and shred.

3. Add peas and Greek yogurt stirring well.

Cook an additional 15 minutes.

4. Stir chicken back in and serve.


*In the final step you may add extra bone

broth for a “soupier” consistency and

additional salt & pepper to taste.