Recipe Review: Slow Cooker Chicken Pot Pie

SLOW COOKER CHICKEN POT PIE

Adapted from Woman’s Day

Ingredients:

3/4 c dry white wine

2 tbs flour

1/2 c water

salt and pepper

1 c each chopped celery, onion, and carrot

1 c chopped mushrooms

1 lb boneless, skinless chicken thighs chopped into chunks

1/2 c each corn and peas

dill and thyme to taste

Directions:

Mix wine, flour, water, salt and pepper in a bowl. Add celery, onion, carrot, mushroom, chicken to slow cooker. Pour wine mixture into the slow cooker with the veggies and chicken. Add spices. Stir.

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Set on low for 6 hours or high for 4 hours. With a half hour remaining, add corn and peas and stir.

SET IT…AND FORGET IT…until its time to eat!

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Serves 4. I like to serve with some squishy bread.

Review: The original recipe was kind of bland, which is why I added the thyme and extra veggies. Overall, I love a good slow cooker recipe – especially one that is a comfort food and includes some vino. I have made this a few times, and plan to make it again. 

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