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Cozy Crockpot Chicken Pot Pie with Apple, Celery Root, and Dijon Cream
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 cups peeled and diced celery root
  • 1 large apple, cored and diced
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 1 cup frozen peas

Instructions
 

  • Place the chicken thighs, celery root, apple, onion, carrots, chicken broth, flour, thyme, salt, and pepper into the slow cooker. Stir once to distribute the flour.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and the vegetables are soft.
  • Remove the chicken to a plate and shred it with two forks, then return it to the slow cooker.
  • Stir in the heavy cream, Dijon mustard, and frozen peas. Cover and cook on high for 20 to 30 minutes until the peas are heated through and the sauce has thickened.

Notes

Add the cream and Dijon only after the long cook so the sauce stays silky and does not separate. If the filling seems too thick at the end, stir in a splash of extra broth. Leftovers reheat gently on the stove with a little broth to loosen the sauce. Skip the peas if you prefer a stricter low-carb version.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board