The buttery, flaky crust of a chicken pot
pie screams “comfort food”. But, can the
pot pie still be comforting without the pie?
Absolutely!
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.
Ingredients:
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
Instructions:
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.
