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Crockpot Chicken Pot Pie with Sweet Potatoes and Sage Brown Butter
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Small Skillet
  • Cutting Board

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 4 tbsp unsalted butter
  • 8 fresh sage leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Add the chicken thighs, sweet potatoes, onion, carrots, celery, chicken broth, flour, thyme, salt, and pepper to the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours, until the chicken is cooked through and the sweet potatoes are tender.
  • Stir in the heavy cream and frozen peas. Let the mixture cook for 10 more minutes while you prepare the brown butter.
  • Melt the butter in a small skillet over medium heat. Add the sage leaves and cook, swirling the pan, until the butter turns golden brown and smells nutty. Remove from heat.
  • Pour the sage brown butter into the slow cooker and stir gently to distribute the flavor through the filling.

Notes

Stir the peas in only at the end so they stay bright and keep some texture. If the filling seems too thin after adding the cream, mix a teaspoon of cornstarch with a splash of cold water and stir it in during the last 10 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Small Skillet, Cutting Board