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Slow-Cooker Chicken Pot Pie with Pie Crust Crackers
TABLESPOON17Ingredients
5Hours
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 boneless, skinless, chicken thighs (about 2 lb)
- 3 cups chicken broth (Progresso™, from 32-oz carton)
- 4 medium carrots (peeled and cut diagonally into 1/4-inch slices)
- 3 yukon gold potatoes (medium, cut into 1-inch cubes)
- 3 stalks celery (cut diagonally into 1/4-inch slices)
- 1 onion (medium, diced)
- 1 tsp. dried thyme leaves
- 1 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 2 Tbsp. Italian flat leaf parsley (finely chopped)
- 2 Tbsp. butter (melted)
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. salt
- 1 box refrigerated pie crusts (Pillsbury™, softened as directed on box)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol195mg65% |
| Sodium1310mg55% |
| Potassium1920mg55% |
| Protein56g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A220% |
| Vitamin C50% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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